The caper salt is amazing because not only is it super easy, but it also gives an original flavor to your dishes.
You can also make salt from other pickles, such as pickled rock samphire, although we have not tried it yet because we can not find it easily here in Belgium.
You can serve this cheese also on festive occasions (see Christmas, New Year, Easter, birthday, etc.) and you can shape it into balls, sprinkle it on spaghetti, put it in sandwiches, etc.
Onion flakes take it to the next level, so if possible, don’t skip them!
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Vegan Homemade Almond Cheese with Caper Salt
For the caper salt
- 50 gr pickled capers
For the almond cheese with caper salt (280 gr)
- 185 gr almonds soaked for about 8 hours
- 3 tbsp. water
- 5 tbsp. lemon juice
- 1.5 tbsp. caper salt
- 1 tbsp onion flakes
For the caper salt:
- Put the capers in a pan on very low heat for about 20-30 minutes or until dehydrated. You don’t want any liquids left because when the capers are dehydrated, you will mix them in the blender or in the food processor until they become a powder.
For the almond cheese:
- Peel the soaked almonds (if it’s difficult, soak them for a few minutes in hot water), blend them and add the remaining ingredients. Shape this mixture into cheese balls or just leave it as it is.