Turmeric-Almond Baked "Cheese" (Fights Inflammation!)

Can cheese be good for your gut, light on your belly AND absolutely delicious? The answer is yes, if it's this wholesome turmeric-almond baked cheese. This recipe changed my dairy-free life.

Great as a spread (try pairing it with avocado and broccoli in a wrap) or a healthy dip (go for flax crackers or good old celery), it's my new favorite snack that gets the creamy cravings out of the way. Drizzle with pumpkin oil or agave, and serve with fresh herbs for the ultimate cheese plate experience.

Turmeric-Almond Baked "Cheese" (Fights Inflammation!)

Serves 2


  • 1 cup raw almonds soaked overnight, skin removed
  • 1/2 lemon, unpeeled
  • ½ cup water
  • 1 tsp. ground turmeric
  • 3 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 tsp. sea salt
  • Rosemary to garnish


Blend all ingredients until creamy and thick.

Transfer your mixture into a nut bag (or 3 layers of cheese cloth), put into a strainer, and place over a bowl.

Refrigerate overnight, then unwrap and put in a dish creased with coconut oil.

Bake for 40 minutes at 350F.

Voila! Enjoy your delicious dairy free "cheese" warm or cooled!

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