-almonds 1 cup
-1 garlic clove (sometimes I put 2 or even 3 because I like garlic)
-2 tablespoons olive oil
-3 tablespoons lemon juice (I like to put a little extra)
-salt to taste
(If you want a little kick to the almond cheese, add cayenne pepper. I’ve also noticed that lemon-pepper tastes pretty good in almond cheese when it’s in small amounts!)
First you must make the nut-butter from which you will make the almond cheese. This is simple; just grind the almonds until the oils have started to make the substance thick. (If you wish for a thinner almond cheese, grind the almonds for longer.) It may be harder to grind the almonds if you are using a blender, but it can be achieved. I suggest using a hammer to crush some of the almonds and then put those in first to make the blender run smoother.
Take your almond butter and spoon it into a medium sized bowl, then set aside.
Peel and mince your garlic, then place it in your super small oven-safe bowl with two tablespoons of Olive Oil. Roast in any oven on 425 degrees. I know I said this recipe was raw, so a good thing to do if you don't want to cook the garlic is just soak some garlic in olive oil for a while. (You can use your toaster if you have the right kind. You can also skip this step if you already have roasted minced garlic in a container.) It should take only a few minutes for the garlic to get soft.
While you roast the minced garlic, add lemon juice and salt to the almond butter. After the garlic has finished roasting, add that as well as the olive oil that it was cooked in.
You may have to mix and match with the ingredients. Almost all ingredients in this recipe are added as you like.
If your almond cheese was made chunky, and not as a spread, it helps to wrap it in cheese cloth and refrigerate it. Then take it out and enjoy whenever! It keeps for a little over two weeks. I personally like it on triscuits or homemade crackers. Feel free to put it in stuffed mushrooms too! It can be served at parties along with other dips and toppings. Don’t worry it doesn’t melt at room temperature. J