Vegan Homemade Almond Cheese with Caper Salt
Ingredients
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
Instructions
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.