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1
Begin by blanching the almonds: In a small saucepan, place 2 inches of water, and bring to a boil.
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2
Add the almonds and cook for 1 minute to blanch them.
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3
Remove the saucepan from the heat and set aside for 3 minutes to cool.
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4
Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5-10 minutes to dry and cool.
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5
Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them.
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6
Scrape down the sides of the container.
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7
Add 3/4 cup water and process for 1 minute to combine.
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8
Add the remaining water, cornstarch, lemon juice, safflower oil, nutritional yeast flakes, garlic powder, onion powder, and salt, and continue to process the mixture an additional 1-2 minutes or until very smooth and creamy.
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9
Transfer the mixture back to the small saucepan and place it over medium heat.
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10
Cook the mixture, while whisking constantly, for 3-5 minutes or until the mixture becomes very thick.
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11
Remove the saucepan from the heat, add the remaining ingredients, stir well to combine, and set the mixture aside to cool for 10 minutes.
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12
Pour the cheese mixture into a 2-cup (16 oz.)
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13
plastic container, cover, and chill the cheese for several hours or until firm.
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14
Unmold the cheese and use slices on sandwiches or in place of commercially made cheese in your favorite recipes, or as a spread with crackers, breads, or fruit.
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15
Store in an airtight container in the refrigerator for 5-7 days.
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16
Note that this is a semi-soft style cheese, not a brick style cheese, so it can not be shredded.
