LabJam vegan cheese

Vegan is going mainstream and is becomming the new vegetarian. Meanwhile more and more people are suffering lactose intolerance and cow milk allergy. So we thought, why not making cheese out of nuts in stead of dairy?

So we did, in the last LabJam. We started with making fresh cheeses of almonds. This is actually not so hard. Just soak almonds, blend them really well with some water and coconut oil, a pinch of salt and just the right amount of starter to ferment the mass. Let it ferment for at least 24 hours and you have your fresh vegan ricotta!

The almond ricotta has a very similair texture as dairy-based ricotta. The flavor is different (more nutty, less cheesy), but we definitely had a cheese-like experience.

We are not planning to stop here. In the comming months we are going to experiment with curing, brining, using different kinds of molds and bacteria to make that ultimate stinky cheese sensation!