Almond milk and almond cheese is easy to make at home. Homemade always tastes much better than shop bought. This creamy almond milk is nutritionally superior with a high nut content and a healthy dose of protein. The almonds are soaked and sprouted in water to aid absorption.
Most commercial almond milk contains very little almond (often less than 1%) and a host of other additives and stabilisers. This almond milk has a great flavour with just almonds and water but you can add sweetener and vanilla if you like.
My seed milk recipes were very popular but I received hundreds of questions over what to do with the pulp. So I decided to do this nut cheese recipe to show a milk and nut pulp cheese.#
If you don’t use the pulp for cheese it also works well in baked goodies to replace some of the flour and in raw crackers. Never throw away the nutrient dense pulp after making seed or nut milk again with this cheese recipe!
Use whole raw almonds still in their skin to make this milk and cheese with maximum nutrition. Lots of the vitamins are in the skins and this recipe retains all of these vitamins.
The sweetener and vanilla for the almond milk are totally optional. Some people prefer pure almond milk made with just almonds and water.
To make this recipe nut-free just replace the almonds with sunflower seeds and you will get just as good tasting sunflower milk and cheese. Using sunflower seeds will give a slightly different more earthy taste. I often use sunflower seeds as they are far cheaper than almonds. Seeds need to be soaked and sprouted in the same way as nuts.
I make the almond cheese using nutritional yeast that contains vitamin B12. This makes it a perfect food for one of the few vitamins that aren’t abundantly available in plant-based diets.
You can make this without the coconut oil if you are avoiding oil – it just won’t be as firm.
Use any natural salt that is not refined so still contains minerals – like pink Himalayan or sea salt.
The soaking water for almonds you will not want to drink or use in any food as contains the phytic acid and enzyme inhibitors that you soak to remove. Some people use the soaking water to water plants in the home and garden.
The practice of soaking and sprouting nuts and seeds is also called activating. Soaking almonds and other nuts has been part of many cultures for a long time. If you don’t think you should soak almonds look at the water after almonds have been sitting in it and think if you want to drink that?
Cheese made from nut and seed pulp is not like a solid block of cheese. Think of it more like a crumbly and spreadable cheese. If you want a solid cheese that will grate check out my Smoked Cashew Cheese, Sunflower Cheddar Cheese or Pistachio Nut Cheese.
How long will almond milk last is a common question I get. This one will last for 3-4 days – as the almonds are soaked the milk will spoil quickly. If you’re short of time check out my 20-second nut milk recipe. You can consider this a cold pressed almond milk recipe as it’s not heated and the almond milk is raw.
- 1½ cups / 200g Almonds
- 4 cups / 1L Water
- ½ tsp Salt
- 1 tsp Vanilla
- 2 tbs Sweetener, Maple / Date syrup or similar
- 3 tbsp Nutritional yeast
- 1½ tbsp Coconut oil
- 1 Lemon, juiced
- ½ tsp Garlic powder
- ¼ tsp Salt
- ¼ tsp Turmeric
- ¼ tsp Cayenne pepper
- Soak the almonds in salted water for 8 hours or overnight to sprout them. If you are short of time then a 1-hour soak is acceptable but less than ideal for maximum nutritional benefit.
- Drain and rinse the almonds then place in a blender with the fresh water.
- Blend for a few minutes.
- Pour into a cheesecloth/nut bag or sieve and squeeze out the almond milk. You can make your own nut milk bag from some nylon if you're handy with sewing.
- Stir in the vanilla and sweetener like date syrup into the almond milk, if desired.
- Empty the almond pulp into a bowl with all the other almond cheese ingredients.
- Mix together then roll into portion sized almond cheese balls and chill.
- The coconut oil helps to make a firm ball, but can be replaced with coconut butter if you prefer.
- Enjoy the cheese and milk within 3 days and store in the fridge.
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Amount Per ServingCalories 405Total Fat 33gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 24gCholesterol 0mgSodium 703mgCarbohydrates 19gFiber 8gSugar 7gProtein 15g
Almonds do contain 254 mg of calcium per 100g. So while they aren’t as high as dairy milk they are still a reasonable source of calcium. Not to mention they contain a whole other heap of vitamins and minerals.
It’s easy to get enough calcium on a plant based diet just by eating a variety of whole foods. Check out my calcium fudge recipe for vegan chocolate that’s high in calcium!