Almond cheese is a dairy-free alternative made from ground almonds or almond milk. Commercial versions resemble cheddar or other conventional cheeses, while homemade versions tend to be softer and less processed. It’s suitable for people on raw or vegan diets or who have sensitivities to milk and soy, but it sometimes contains limited casein, milk protein, and other ingredients.
Almond cheese is a cheese-like food made from ground almonds or almond milk. Commercial versions resemble cheddar or other conventional cheeses, while homemade versions tend to be softer and less processed. This food may be made suitable for people on raw or vegan diets or who have sensitivities to milk and soy, but it sometimes contains limited casein, milk protein and other ingredients. Almond cheese comes in a range of flavors, some very nutty and some quite mild.
Commercial almond cheese begins with almond milk, made from ground nuts in water, which is then strained. This substance more closely resembles dairy cheese than the homemade product and can include milk proteins, rice flour and oil, as well as coagulating agents. Commercial almond-based cheeses melt better than soy or rice-based cheeses, making them a popular choice for pizza or hot sandwiches. Like most other vegetarian dairy products, they don’t perform as well as dairy cheeses.
Recipes for homemade almond cheese often use soaked and ground almonds as the base, along with savory ingredients like miso and nutritional yeast. These cheeses can be fermented, using bacteria similar to those used in making yogurt, or the liquid from sprouted grain. Some nut cheeses do not undergo fermentation and are simply pressed.
This type of cheese offers options for those on a restricted diet, but it’s not for everyone. Commercial nut cheese often works for people who are intolerant of lactose, but not for those with milk protein allergies. The milk ingredients in most commercial almond cheeses make them inappropriate even for vegans, although homemade versions are usually designed to be vegan and often contain neither soy nor wheat, making them suitable for severely restricted diets. Almond-based cheeses suitable for raw diets can be firmed in a dehydrator, but should not be heated above 104° Fahrenheit (40° Celsius). Dehydrated fermented almond cheese often produces a rind, similar to that found on soft cheese.
Commercial almond cheeses often mimic specific types of dairy cheeses. They can include flavorings, such as garlic, jalapeno peppers, or herbs, and come in chunks, slices, or shreds. Homemade nut cheese is often soft and, when unfermented, can be used as a substitute for cottage cheese or flavored as a cheese spread alternative. Fermented almond cheese can resemble Brie, Camembert, and other soft, delicate cheeses, although the final product is rarely quite as soft.
There are also a variety of flavors that give rise to the different versions of almond cheese. Unfermented almond cheese usually has a strong nutty flavor and cannot be expected to mimic dairy cheese. Commercial almond products closely mimic dairy cheeses, although their taste may seem somewhat artificial. Homemade fermented nut cheeses develop a tangy flavor, often enriched with strong spices, which drowns out the taste of the nut but doesn’t remove it entirely.
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