With three members of our family needing to be dairy free, I realised we had said goodbye to some of our favourite family meals. I'm talking lasagne, home made pizza, spaghetti bolognese........they just weren't the same without cheese and with two children under 5, I wasn't about to start making separate meals. That's when a dear friend got me onto this fabulous concept of dairy free cheese made from nuts and shared a recipe from thecuriouschickpea.com. It's quick and delicious. So much so that myself, being the only dairy eater in our family, has not purchased a block of cheese since.
I've heard it's best made with cashew nuts, however with a daughter with a cashew nut allergy, I make it with almonds. It doesn't go as creamy (more the texture of pesto) but we love it all the same.
2 cups blanched slivered almonds or cashew nuts, soaked for 1/2 hour in boiling hot water and drained
¼ cup olive oil
2 cloves garlic, peeled
1 tsp salt
½ - ¾ cup water
¼ cup lemon juice (~ juice from 1 lemon)
Put soaked almonds, olive oil, garlic, salt, and ½ cup of water in a blender or food processor. Blend until smooth and creamy, scraping down as you go. Add more water a little at a time if necessary.
Then add lemon juice and blend to incorporate. Taste and add salt or more lemon juice if desired.