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Add the almonds, water, nutritional yeast, lemon juice, garlic, and salt to your food processor. Process for about 3 minutes or until smooth and creamy, stopping to scrape down the sides as needed. Add a bit more water—about a tablespoon at a time—to thin until smooth. This process may take about 5 minutes, but keep going! This Almond Cheese is worth the effort.
Give it a taste. Is it just right? If not, add a teaspoon of lemon juice or a dash of salt until it’s exactly what you want.
Store any leftovers in the fridge in an air-tight container for up to a week, but if you love this cheese as much as I do, you probably won’t have any left.
Slivered almonds are the way to go for this. They have already been soaked and the skins removed which is what gives this dish it’s creaminess. Don’t replace them with whole almonds.
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