A 4-ingredient recipe for Basic Almond Cheese that will make even cheese aficionados take note. You need this vegan cheese recipe in your repertoire!
This recipe appears all over the web, in many variations, sometimes called Almond Feta. My version is an adaptation of the Vegetarian Times recipe. The first time I made it, I knew the recipe was promising. I tweaked it slightly to get the result I was looking for and have made this basic almond cheese countless times ever since.
Cover it with minced herbs like parsley, dill, rosemary, and thyme, or crust it with chopped roasted walnuts or hazelnuts. Use this cheese as a topping for salads, pasta dishes, or pizzas. It’s crumbly, creamy texture and tangy taste make it a great all-purpose white cheese. Other dishes I’ve made with this cheese: spinach and cheese börek, roasted beet and cheese salad, and pizza with pears, arugula, and cheese.
Check out the Vegan Spinach and Cheese Börek that I made using this Almond Cheese!
Or, quite simply, create a smart cheeseboard featuring crackers or crostini, olives, dried or fresh fruit, roasted nuts, and preserves as an elegant appetizer for holidays or get-togethers.
- 160g or 5.5 oz unroasted, blanched almonds, soaked for 6 hours or more (If you don't have a kitchen scale, the equivalent measurements are 1¼ cups of whole blanched almonds or 1¾ cups of almond flour/meal.)
- 2½ Tablespoons (36 ml) lemon juice
- 3 Tablespoons (45 ml) extra virgin olive oil
- ½ clove of garlic
- 1¼ teaspoons sea salt
- ⅔ cup (160 ml) water
- Soak the almonds in water for 6 hours or overnight.
- Drain and put the almonds into a blender with the lemon juice, olive oil, garlic, salt, and water.
- Blend on high until the almonds become as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.
- When smooth and creamy, remove the mixture from the blender into a small sieve that has been lined with fine cheesecloth. Place this sieve over a bowl to catch the draining water and refrigerate overnight. This not only removes the excess water, but also improves the flavor by allowing the flavors to marry.
- After the cheese has drained well overnight, carefully invert it onto a lightly oiled baking sheet, removing all of the cheesecloth. You have two options for baking: Bake at 325°F (165°C) for 25-30 minutes for a just set, more spreadable cheese. Alternatively, bake it at 350°F (180°C) for 30-40 minutes for a more set, more crumbly, yet still creamy cheese. You can even keep baking it longer at this temperature for a browned look. It may crack slightly but the flavor will still be great and the cheese will even be sliceable. I tend to prefer the hotter, longer baking method.
- After it cools down, put in an airtight container and store it in the refrigerator. It will firm up a little after chilling.
-Speed things up by using the same amount of ground almonds instead of whole or slivered. This allows you to skip the soaking step and blend immediately.
Looking for more cheese? Check out my Sharp Vegan Nut Cheese recipe! It has a cheesy tanginess and is as easy to make as this Almond Cheese. Vegan, dairy-free, and gluten-free.
I’ve heard of cashew cheese, but never almond cheese! These actually looks fairly easy to make and would like to give it a try! I’ll let you know how it turns out 🙂
It is really easy Caitlin! I love cashew cheese but this almond cheese can be crumbled like feta. It’s so adaptable, too. I’ve added things like nutritional yeast, more lemon, rejuvelac, and miso to give it different character.
If you have an allergy to citrus fruits ( lemons , limes etc…) what is a good substitute?
Hi Kimberli! I’d say that you have three options if you can’t do citrus:
Vinegar- I’d use an apple cider vinegar or white wine vinegar. The taste will be a bit different than lemon juice, though.
USE 2 teaspoons then taste. If it needs more tang, keep blending in 1 teaspoon more at a time until you get the desired taste.
Rejuvelac- This is the fermented liquid from soaked grains. It can be made with any whole grains that sprout…brown rice, wheat berries, etc. but quinoa is the fastest and easiest. It takes a day or two to make but it’s not hard. It just sits on the counter and does everything by itself. Because of its tart and complex flavor, it adds an interestingly sharp and cheesy taste. You can find methods online for making your own rejuvelac, but if you are lost, send me an email and I’ll gladly send you my recipe.
USE the same amount as the lemon juice and possibly more depending on how sour your rejuvelac tastes.
Verjuice/Verjus- This is one of my favorite souring agents. It is simply the juice of small, unripe green grapes. It is very sour, makes great salad dressings, and would be great in this cheese. The problem is, it’s kind of difficult to find other than online or in specialty shops. If you can get it, I’d definitely use it.
USE the same amount as the lemon juice.
Thank you so much! I love cooking but it can be a little difficult when a family member has an allergy. Thanks again!
Thank u !! that is great info
you could also use the “juice” from the jar of sauerkraut!
Yes! Excellent suggestion Monika!
I’m trying to get away from cheese. This looks easy and tasty! I’ll try it.
Great, I hope you like it, Dalila. The longest part is letting it sit overnight but otherwise it’s quick to throw together.
Do you think it would last a week in the fridge? I think this would be perfect to make during the weekend to take to work for lunch on weekdays.
Yes it does last! I just put it in a container with a lid and chop off as much as I need each day.
Do you think I can replace sea salt with regular salt?
Yes absolutely. I tend to use sea salt but you can use any type of salt you prefer.
Hello! This looks GREAT! Do you think you could use a Food Processor (it’s a very high end one) for this recipe? And how many cups is 5.5 ozs? We buy our Raw Almonds in bulk, so I have no way of knowing how much that is unless I can measure it. Thanks in advance and can’t wait to try this! 😉
Thanks Amy! I think you could use a powerful food processor, you’ll just want to do the occasional scrape-down of the sides to get it as smooth as you can. It’s probably easier to get out of a processor than it is the blender, too! If you see that it’s just not moving in there, go ahead and add a few more tablespoons of water. The majority of any extra water you add will drain out overnight.
As for the almonds, good point. I just measured 160g or 5.5oz of both whole blanched almonds and almond flour to get you the answer:
If using whole blanched almonds, you’ll use 1 1/4 cups
If using almond flour/meal, you’ll use 1 3/4 cups
I’ll update the recipe to reflect this info, I’m sure it’ll be helpful to many.
Thank you i really want to try this! Sounds good.
Give it a go, DeeDee! 😀
This is great! I just tried it and the cheese looks awesome! I still have to cool it in the fridge….can’t wait to try it!
I hope it tasted as good as it looked, Mariana! 😀 😀
I just found your web site and thought this almond cheese recipe was very simple and easy. Its in the fridge as we speak thank you for teaching us a wonderful option.
My pleasure, Lisa. Enjoy it! I try to keep some on hand on the fridge at all times. Lately I’ve been baking it at the hotter temp for longer to make it browned and crumbly.
This sounds delicious. I have raw almonds in the freezer, though not blanched. Can’t wait to try it!
Unblanched almonds (still with skins on) should work, too. The cheese may be a little discolored/speckled but it will still taste good!
OMG!! I can’t stop eating it!! Its even delicious right out of the fridge, before its baked!!!
WOWZERZ!!!!
Haha, I know what you mean. Sometimes I spread some on a piece of bread right after blending it!
How do you get it that nice presentable shape? If I follow the directions exactly with the sieve I have, I would come out with half a globe of cheese. Do you press it into a mold before baking it, or does it need to stay undisturbed? If you can press it into a shaped mold, do you find it necessary to grease the mold to get it to come back out? Thanks in advance.
Hi Suzanne! For the flatter, round cheese pictures above, I used a flat-bottomed plastic sieve. But if you only have a rounded sieve, like you mentioned, you can let it drain in that. Then, the next day, carefully pull it out (using the ends of the cheesecloth) and nestle it into a bowl or something else with a desirable shape (just make sure it’s not too small of a bowl). Put the ends of the cheesecloth back over the cheese and jiggle and tap until it covers the bottom of that bowl and takes on its shape. Then, use a spoon to push it into the corners if necessary.
Unfold the ends of the cheesecloth to expose the cheese again (this will be the bottom of the finished cheese, actually) then put your baking sheet over it and flip the whole thing. Slowly remove the bowl/mold, gently remove the cheesecloth, and bake! There’s no need to grease the bowl/mold since the cheesecloth will help you remove the cheese. Just smear a little olive oil on the baking sheet where the cheese will be flipped onto. This is what I did with the cheese in the first picture on the page.
I made my first batch and I’m thinking I did something wrong. I got it shaped just fine, but even after baking extra time, it’s more of a spread than a crumbly feta-replacement. It’s also waaaaaay bigger than the ones shown in your photos (unless you’re using giant crackers) and not very much liquid strained out.
I used a very fine mesh for the cheesecloth. Do you have any recommendations?
Oh no! Ok let’s see what we can do.
Did you bake it at the 325° or 350° temp? The 325° version is definitely more spreadable, so if you are specifically wanting a more crumbly, but still creamy, texture, go for the 350° temperature for the full 40 minutes.
Did you already chill it after baking? I’m asking because it sets a little more (only slightly, though) after refrigeration. If you haven’t chilled it yet, you can put it back in the oven at 350° to dry it out further. It may get a little browned on the edges, but it is still good.
As for the size of it, yes, those crackers were pretty big (2 1/2 inch). Also, the cheese in the first picture is small because it’s only a portion of the full recipe. The bowl I used to mold it was small and couldn’t fit the entire batch.
The amount of liquid that comes out varies. If you need to use more water, depending on your blender’s power, slightly more water will come out. I use a Vitamix blender and I usually notice only a couple of teaspoons of water strain out. Although if someone needs to add more water to get it moving, I imagine more water will drain out. You could also do as the Vegetarian Times recipe says and twist the just blended cheese in the cheesecloth to wring out the excess water before straining overnight in the fridge.
Let me know if you have any more questions. The next time I make it, I’ll try to add a new picture to this post of the longer, hotter bake time example to show the different texture. It’s the version I use in my Vegan Spinach and Cheese Börek recipe and it works great.
This looks wonderful, and I can’t wait to try it. We’re making a treat for a vegan friend, and I wonder if you’ve ever made this into a sweeter cheese instead of savory? I’m thinking if you leave out the garlic and possibly the lemon juice? I want something similar to a cream cheese frosting.
Hi Vicki! Funny you should mention making this into a sweeter cheese! I’ve been playing around with this recipe to create a vegan cream cheese, so stay tuned for that. Here’s a quick version of what I’m thinking, if you can’t wait and want to experiment right away: I’d omit the garlic, reduce the salt to a pinch, reduce the lemon juice to around one Tablespoon, and replace the olive oil with a more neutral oil. Bake it at the lower temperature so that it doesn’t brown. Chill, then whip and sweeten as desired.
Thanks for your comment…I guess I should speed up development on the recipe now!
Thanks, Omar! I’ll let you know if I give it a try, and I’ll be looking for your new version!
What a wonderful site you have! My New Year’s resolution is to act on my healthy interests and recipes such as this will make this so much easier. Delighted to hear how to make a garlic-free alternative as I’m hyper-sensitive to garlic, etc.
Are there any alternatives to using garlic in your recipes … other than shallots, scallions or chives which also make me ill? Spices perhaps?
Thank you for any suggestions ~ and Happy New Year.
Hello Dee! I think you will have no problem leaving the garlic out. It provides a nice rounded flavor, so you may think of replacing the garlic with some fresh or dried herbs (thyme, oregano, dill, etc.) or even a teaspoon or so of miso paste. Those will give you a nice depth of flavor so you won’t even miss the garlic.
And if you want to really experiment, you can take a cue from Indian cooking where some recipes are made without garlic, onions, or other alliums. Instead they’ll often use asafoetida, a powdered resin that, when cooked, has an oniony/garlicky taste. It can be found in Indian markets and a little bit goes a long way (maybe only a 1/4 teaspoon here).
Thank you for this recipe Omar! My little cheeses have turned out great! For a sweet cheese, I left out the garlic and used 3 dates in the mix. Topped with walnuts and dried cherries-DELISH!!!!!
White pepper is an excellent replacement for garlic and/or onion. I am allergic to both and have been using this replacement for years!
I bet you could do any thing with this cheese , it spreads so nicely you could sweeten with agave or what ever you like.
Thank you for sharing this! Been eating vegan/plant based for 3 months and cheese is definitely one of my top 2 favorite foods, so finding a good plant based cheese is top priority! I love this cheese! I also started eating it before it was even cooked! I highly recommend this….it’s so so good and so versatile! Thank you again!
That’s great to hear, Amanda. I’ve got some more alternative cheese recipes coming up that I think you’ll like, too! 🙂
Thank you for this recipe! I just made it and it is so good. I can’t stop eating it! I cooked mine at 350 for 30 min. and it browned at the edges and the bottom so next time I will cook it at the lower temp. I coated mine with dill before baking too. Next time I will add the dill to the cheese. The possibilities are endless with this recipe. Thank you again!
Fantastic, Naomi! Wise choice to add the dill–that must have tasted so good. I’ve added chopped herbs in it before baking and it really is yummy. I’ve even folded in nigella seeds to mimic the taste of Middle Eastern cheeses and had great results. It’s definitely a fun recipe to play around with!
The added dill sounds really good! How much did you add?
Hi Nancy, I can answer for Naomi because I just made a round of this cheese with fresh dill! I folded in around 2 heaping Tablespoons of chopped dill and it came out great. If using dried you could put in maybe 1 Tablespoon. Enjoy 🙂
This is so yummy!! I am so excited to finally have something to spread onto crackers and even my apples. I have been missing cheese since giving it up 5 months ago due to it bothering my nursling. I even found she had issues when I consumed goat cheese. I can’t wait to try this again and experiment with adding in fresh herbs 🙂
That’s great to hear, LeAnna. I haven’t tried it with apples yet…clever! The herbs are a wonderful addition whether they’re mixed in, coated on the outside, or even when made into an infused oil to drizzle all over it!
How do you store this & for how long does it keep? Just got it out of my oven! Thanks!!!!
Hi Tonya! Let it cool on the counter, then put it into any container with a lid. Then throw that into the fridge to chill. The longest I’ve had one around was a week and it was still great, but usually they are eaten before then. Enjoy!
I made this cheese today, it’s in the fridge right now, and I’ll be baking it tomorrow!
I just want to give everyone a heads up… make SURE to use sea salt!!!! I couldn’t find sea salt (which I discovered had been hiding in a corner after I had already finished up…) and I used Kosher salt instead.. big mistake! It was incredibly salty, in a nasty salty way, and I had to add more almond flour and water/oil to tone it down.
I’m hoping it still turns out, but definitely don’t make the same mistake I did– sea salt ALL THE WAY! So far, tastes really good now (still a little overly salty), so I’m hoping it comes out good 🙂
Thanks for the great recipe :)!
I know what you mean when it comes to using different salts. Because all the various types have different crystal sizes and sometimes different sodium amounts, it’s hard to give an accurate amount for a recipe. I use a fine sea salt for all my cooking and I make sure to list that in my recipes as the salt to use. Of course, you could use any salt you’d like but it’s best to use an “add a little, taste, then adjust” method.
Thanks for sharing your experience, Jessie! 🙂
I cannot thank you enough for posting this, and I am so thankful for accessibility of the internet so that I could find this. I tasted my first batch today and was not disappointed .I have so many ideas using this cheese as a base and my husband is excited to the guinea pig. We will definitely be keeping some of this on hand; I think it is going to become a staple in our vegan household. I hope you are doing well!! <3 <3
Thank you, Kristin! What a lovely comment. Yes, this cheese definitely gets the creativity flowing with it’s endless possibilities. I made spanikopita with it the other night and whoa…so good.
By the way, I’m also working on a vegan mozzarella cheese! I’ve got a couple things to work out, but so far so good. Stay tuned! 🙂
I’m eating this cheese right now at work and oh my! It’s Amazing! Even my boss who’s not at all vegan is loving it. I added a bit of nutritional yeast and it tastes really great. I’d like to try this on my pizza but I’m afraid it won’t make it till saturday, especially as soon as my husband tries it. I’m glad I found your website, it’s full of very interesting recipes and I can’t wait to try more of them.
Monica
Italia
Thanks and welcome, Monica! Haha, I know what you mean. I always make some with the intention of using it for recipes later in the week and I end up eating it for breakfasts and snacks instead!
Hello, I am very interested in trying this recipe. Do you know what I could use as a oil substitute? Also could I use cashews or other nuts instead? Thanks!
Hi Shayla. If I were to omit the oil, I would just substitute with water. The end result may be texturally different (more crumbly and less creamy) but that isn’t necessarily a bad thing. You can also make this cheese using entirely cashews, which wouldn’t need the oil anyway since cashews are so rich.
If you can use almonds, why not hold back on 1/4 cup of the almond and add 1/4 cup cashews in their place. This will give you the best of both worlds, especially if you are avoiding oils. Adding cashews to this recipe, either entirely or partly, will make for a creamier, softer cheese. So if you are looking for a firmer, crumblier product, bake it at the hotter temperature until nicely set (just push it a little with your finger to judge how set it is). If you try it, do let me know how it turns out!
Dear Omar,
I can’t thank you enough for this fantastic recipe!!!!! The directions are so easy to follow and the ” cheese” looks and tastes just like cheese!!! I have developed a laundry list of food allergies in the past few months and I thought I would never be able to enjoy cheese again.
Thank you Thank you!!!!!
I loved reading your comment, Jennifer! It’s such a simple, yet yummy, substitute for those who don’t eat cheese. I’m glad it has worked out so well for you!
Do you think I could use almond pulp that is left over from making almond milk. I prefer to make my milk. I have found that the remaining pulp does not have enough fat to make almond butter, so wonder. It does make a good flour …
Hmm, that’s a good question. I think it would come out fine using leftover pulp, maybe slightly less creamy and more grainy though. Maybe you could substitute the amount of water in the recipe with your homemade almond milk to compensate? Now I want to try it to see what happens!
Omar,
What are the black seeds on top? I get those on lavash bread and I LOVE them!
Thanks,
Aimee
Hi Aimee, they’re nigella seeds (sometimes also labelled as kalonji seeds)! I love them too, especially sprinkled on breads. They’re used in some curries and in the Middle East, they’re used in some desserts.
Thanks sooo much!!!
thanks
You’re welcome!
hi Omar, first of all, thank you for sharing this wonderful recipe. I love it so much. Congratulations for teaching us alternatives for cheese. I’m vegan/vegetarian and I enjoy finding recipes. Yours was fantastic and delicious.
Many thanks again 🙂
Hi Vee! Thank you for the kind words! I’m so glad you liked the cheese and are enjoying my blog. Please let me know if you have any recipe requests, too!
Hi Omar!
Is there a good way to go about making this without the oil? I’ve been trying out the Engine 2 diet and love it! I’d love to be able to make this Engine2 approved:) Either way I’ll have to try this out!
Hey Saige! Oh yes, I’m familiar with Engine2!
Why not hold back on 1/4 cup of the almond and add 1/4 cup of cashews in their place. This will give you the best of both worlds (creamy cashews and crumbly almond), especially if you are avoiding oils. Just substitute water for the oil to help everything blend smoothly.
Adding cashews to this recipe, either entirely or partly, will make for a creamier, softer cheese. So if you are looking for a firmer, crumblier product, bake it at the hotter temperature until nicely set (just push it a little with your finger to judge how set it is). It may brown a bit around the edges but I think it tastes great that way. Good luck!
How could I be so blind?
Haha Valeria! I know, it’s so simple…a few ingredients that are always on hand transform so nicely.
I finished this recipe today. Apparently did something very wrong as my cheese doesn’t look even in 1% as this on the picture
Followed all the steps…then oven …. funny oven made cheese brown from bottom after 30min in 170C, had to turn up side down…and then all got broken in to pieces…I’m very dissapointed with myself …
when I crushed it and mixed with lemon garlic and salt the taste and texture was amazing, my husband ask me if it’s hummus
soaked overnight, quite good amount of liquid drained, then after the baking crushed into pieces
I just checked after few hours in the fridge … taste is amazing…quite firm but spreadable if u wish, nothing like feta hehehe but a good start
Oh no! I’m glad that taste of the cheese worked out well for you, but I’m wondering why the bottom of it browned prematurely. Was the the cheese on a pan in the center of the oven rather than in the lower part of the oven where there is more direct heat to the bottom? If so, try to bake it in the center of the oven. If that’s not the issue, maybe try it again at a slightly lower temperature and bake it for a little longer. That way, it won’t brown too much on the bottom but the top and center will set further.
As for the taste, I’d say play around with it. If you are looking for more of a feta-like taste, consider using a little light miso paste for cheesiness and add some more lemon juice for tanginess. I make a vegan feta cheese using slices of tofu soaked for a few days in miso and lemon juice and I find the flavor to be great. Good luck, Agni!
Thanks for the recipe! Do you process the almonds to the point that it becomes almond butter, or do you stop just before? I already have some almond butter that I made last week and was wondering if that would work. The only ingredient in it so far is almonds.
Hi Audrey! Using almond butter would be an interesting approach. In my blender I don’t get it as fine and smooth as almond butter, but I think it would still be good to be smoother. The only thing is that many almond butters use roasted almonds which would drastically change the taste. (You can find some raw almond butters though) If you try it, use the same 160g of the unroasted almond butter and add the other ingredients, except for the water. Then slowly drizzle in the water until you get a runny, pasty texture. If you do make it please let me know…so interesting. 🙂
absolutely delicious and so easy!! my cheese-loving non vegan boyfriend validated it as well 😉
I don’t know if I have to thank you since I’ve already ate 1/4 of it
Haha, I’m glad it was a success Elena! I always love when an omnivore really likes something new and vegan. My favorite nonvegan person to impress is my grandmother! 🙂 🙂
Beautiful blog, recipes and photos!!! can’t wait to try some 🙂
Thank you Hannah! I’m glad you like it… let me know how you like the recipes! 🙂
I am a cheese fanatic! And have always wanted to try making it myself but all the recipes I seen looked complicated. So I was excited to find your recipe for basic almond cheese. It looks delicious and sounds easy too. I plan to buy the ingredients this payday and make a batch.
Yeah Rachel! Try it out, it’s not that hard at all! Make it once then play around with additional ingredients (herbs, spices, seeds) to tweak it!
I recently made this recipe, and was really very happy with it.
I added a little bit more lemon juice for tang, and red pepper flakes for some kick. I opted for the longer bake time, and could barely wait to try it on a rice cracker.
It was divine and reminded me of goat cheese with it’s texture and consistency.
I am some one that absolutely loves cheese, and one of the hardest parts of going vegan was giving it up. I’m not completely vegan yet, but this is a huge step to getting there. I now have tangible proof that vegan cheeses can satisfy my cravings and be made in my kitchen with my nutri-bullet. Thank you so much for this recipe!!
Great to hear Samantha!
I’m liking the red pepper flakes idea… And now I want to try it with chopped pickled peppers, or even fresh…
Baby steps to vegan eating is a great idea. Play around in the kitchen to see what ingredients you like. I, for example, am not too crazy about seitan but I totally love tofu and find it makes a great “meat” substitute when you prepare and season it just right.
As for the cheeses, you can do it! I make cheese sauces for things like mac and cheese, fondue, etc. and they are all approved by conventional cheese-lovers! I will be sharing recipes for these once I get back to posting soon! In the meanwhile, you may want to give my alfredo sauce recipe a try! 🙂
Could I use a nut milk bag for it to drain in?
Hi Kristine! Yes, you can use a nut milk bag. They are even better than a lot of cheesecloths because they have a finer weave in the fabric.
Omar. I’ve tried being vegan a couple of times but always come back to vegetarianism because of the eggs and the cheese. I just made this and couldn’t get enough licks out of the spatula before it went in the fridge. It tastes just like sheeps cheese! My favourite. I wish I didn’t have to wait till tomorrow to eat it. Thanks so much. It’s already delicious.
That is GREAT to hear Terri! I think vegan food has come a long way and yet has a lot of new territory to explore in the future. Dairy and eggs are the foods that hold a lot of people back. The more we experiment and create, the sooner we’ll discover fantastic new ways to enjoy plant-based foods! 🙂
Wow! I’ve recently decided to go full on vegan and have been weary because my greatest downfall is cheese. All I’ve done with this recipe so far is blend it and stick it in the fridge, but I have to say, it almost didn’t even make it to the fridge! I could eat this straight from the blender! It really does have an excellent cheese flavor. I added an extra few squirts of lemon juice and some dried dill. This will definitely be my go-to cheese recipe! It’s so easy, especially when using almond meal.
THANK YOU!
Sarah, I’d say that’s a vegan food WIN! Yes I can relate…licking the spatula often turns into a “just a little more” scenario! Good choice with the dill, I love the flavor it imparts. And yes, I almost always use almond meal to make it because it’s so much quicker. Enjoy! 🙂
Hi Omar! I want to try your recipe using the almond flour version…silly question, but I’m just going to start with the mixing part of the recipe and carry on, correct? Any other helpful hints as far as using the flour vs. the nuts? Thanks!!
Yup, no need to soak the almond flour. Just put it into the blender with the other ingredients and start blending. I really like using the flour because it cuts out the soaking step.
The soaking helps the whole almonds to become more tender for blending. If you have a high speed blender, you don’t even have to soak. But because most people are using a standard blender, soaking the whole or slivered nuts is necessary to ensure a good consistency.
Hi Omar!
Thanks for the great post I am soaking my almonds right now! but I just wanted to know if I were to incorporate nutritional yeast how much should I put in?
Get ready for some good vegan cheese Cindy! If you want to add some nutritional yeast, I would start with around 2 teaspoons, blend it, then give it a quick taste test. From there, add more in increments of a teaspoon or so until you get the cheesiness you’re looking for!
Hello Omar !
I found your blog through this recipe on Pinterest ! I gave it a try and I am amazed at how easy and good it is ! I will probably try others recipe you propose.
You also take beautiful pictures of your dishes so your blog is definitely added to my RSS feed ’cause I don’t want to miss any new recipe ! 🙂
Alisa, Switzerland
Great to hear Alisa! Enjoy the cheese and be sure to play around with it and add different tasty ingredients.
Thank you so much for the kind words and welcome! 🙂
Yes I already added a bit of nutritional yeast and have other ideas.
I still need to figure out the baking time in my oven which is obviously different from yours.
Thanks for the recipe ! Have a nice day ! 🙂
Good! Yes, once you figure out the perfect temperature, you’ll be making cheese after cheese after cheese in no time! 🙂
Hi there! I’m just wondering how much water you use in the recipe??
For some reason it shows up as a little square instead of the measurement number :S
Thanks!
That’s odd, maybe a temporary glitch? In any case, the recipe calls for 2/3 (two-thirds) cup water. Or in metric, that’s 160 mL. I’ll update the recipe to reflect the metric just in case anyone else has any issues. Thanks for the heads up and let me know if you have any more questions!
Thank you SO MUCH for this incredible recipe!! I used half to make the borek (which turned out great) and I have pretty much already finished the other half! So it didn’t even last a day!! Will be making more tomorrow! Thanks again!! 10/10
Yeah Charlie! I’m glad you liked it! I know what you mean…I like to enjoy it for breakfast with olives, zaatar, tomato, etc. and I’m ALWAYS running dangerously low on it! 🙂 I should get in the habit of making double batches, haha.
I just made this and it is fantastic! I am shocked at how cheese-like this tastes! I can’t believe these 5 simple ingredients can create this deliciousness! I spread mine of Ezekial bread and granished the slice with parsley—yum!! I’m looking forward to crumbling it on a greek salad I’m making this week.
Thank you for a wonderful recipe and for giving me yet another delicious thing to do with almond flour! It’s one of my favorite pantry staples!
Isn’t it weird and amazing at the same time?! Sounds like you’ve already got creative ideas for it—great! And I totally agree, almond flour is amazing in so many things and it just makes this recipe sooo quick—no soaking the whole almonds! Enjoy 🙂
I showed this to my mom and she immediately wanted the recipe. Thanks for sharing!
Great Clotilde! Give it a try…maybe surprise her with a homemade batch! 🙂
OMG, just tried it today and goodness, it is soooo good. I didn’t know almond could taste like this. I haves baked it till it started to brown and crack. But still really creamy inside. I’ve also made some vegan flourless crackers to go with it. Oh my, this cheese has changed my life. Thank you so much for the recipe!
That’s wonderful to hear! I’m glad it worked out so well for you. I feel the same way, it’s still hard to believe how a few simple ingredients can really transform into something so different. Enjoy! 🙂
Such amazing deliciousness!!!! Thank you for sharing!
Sure thing Christine! Thanks for leaving a comment! 🙂
A friend of mine made this and it was AMAZING!!! I am looking to use my left over almond pulp from making milk and straining it through a nut milk bag. Can you suggest how I might modify the steps using pre-soaked pulp? I could assume it would be just the same as using the flour, but this will have a lot more moisture. Thanks!
Thanks Christina, I like your frugal use of the leftover almond pulp! Yup, go ahead and follow the recipe steps for blending as normal but start with about half the water as in the recipe. Blend and see how things are moving. If it needs more, add some until the mixture starts blending. The finished cheese may lose a touch of creaminess because you’re using pulp, but in my experience, there is a lot of creaminess still left in pulp, so it should be good.
Thanks, Omar! I’ll let you know how it turns out. 🙂
Hi there — I see your smiling face all over the internet, so I must be attracted to your recipes! Thanks so u ch for this one.
Haha thanks Stef! I know, I use that profile picture for everything…Pinterest, Instagram, etc. I think it may be time for a change! 🙂 🙂
Looks great! I have a lot of excess almond meal from making almond milk, so I’d like to make that version of the recipe. How do you use almond meal instead of whole almonds? Do they need to be soaked? Thanks!
Hi Maile! You can try out the almond pulp—some other readers above have done it, too! No need to soak the pulp. Go ahead and follow the recipe steps for blending as normal but start with about half the water as in the recipe. Blend and see how things are moving. If it needs more water, add some until the mixture starts blending. The finished cheese may lose a touch of creaminess because you’re using pulp, but in my experience, there is a lot of creaminess still left in pulp, so it should be good.
Another interesting option would be to use some of your homemade almond milk in place of the water in the recipe… kind of like deconstructing it, then putting it back together, haha 🙂
Thank you!
I tried this recipe for Christmas and it was amazing!
Do you think it would be possible to freeze half of the mixture to save for another time? I was thinking possibly before straining.
Hi Jen! I haven’t frozen it before so I’m not 100% sure, but I think you can get away with it. After thawing it though, maybe give it a rigorous stir to recombine everything in case of separation. Good luck!
While I am not vegan, I found this recipe while trying to figure out what to do with the almond meal residue left in the nut bag after making my own almond milk. I added back enough of the almond milk so it just stuck together and also added a tablespoon arrowroot starch to hold it together more. I processed in my food processor instead of a blender thus no need to squeeze out extra liquid 🙂 Fabulous! Thanks for this recipe!
That’s great to hear Stephanie! I like the tricks you used to adapt the recipe…and so resourceful to use leftover almond milk pulp! Enjoy! 😀
Absolutely loved this recipe and will be making it lots! Finding an easy, tasty cheese recipe is hard but you nailed it! Everything came together wonderfully, thank you so much!
That’s great to hear, Dayna! You’re absolutely right, can be whipped up and stored in the fridge whenever the need for cheese arises! 😀
First batch used in a cannelloni with wilted spinach and rocket, very tasty indeed. Will definitely be making again
Oh that sounds great Simon…how clever! 😀
Mine turned out waaaay to wet even after over an hour of baking. I used almond pulp from making nut milk…thinking I might squeeze it out better both before sitting overnight and after….but sooooo delicious!! My softer version had the consistency of cheesecake, which makes me wonder if I could turn this into cheesecake? Do you have a tried and true recipe? Or any pointers on how to get this to set up a bit better, and i only joined so I could comment on how heavenly it tasted! My very 1st attempt at making my own vegan cheese. It was so much better than I had imagined!
Hi Tanya! Hmm I wonder why it was so wet?? Next time try it out with regular almonds or almond flour (that haven’t been “milked” ? ) and bake it at the hotter temperature option. That should make for a more set up cheese.
I’ve thought about adapting it for a cheesecake and I have a few ideas, but for the time being I have the best results making a cheesecake using a combination of cashews and silken tofu. Check out my pumpkin pie cheesecake recipe. Just leave out the pumpkin pie part and top the cheesecake with whatever fruits you’d like (I sometimes do fresh strawberries, but I mostly like to make a blueberry compote topping).
I am a breastfeeding mama and my baby has bad reactions to gluten and dairy so I was stoked when I found this vegan cheese! So yummy!
Oh that is great, Sienna. I’m glad this recipe helped you and baby out! 😀
hi, it looks really good! but, how many servings?
Hi Yendi! It’s hard to say how many servings because it depends on how much you like to eat. 🙂 But I can let you know that this recipe makes one round of cheese that is approximately 5 inches in diameter and 1 3/4 inches in height. If you use a different shape to mold it, the size may be slightly different, but that should give you an idea of the size.
Hi Omar, just checking the amount of almonds required. Are you sure it isn’t 1¼ cups of almond flour/meal or 1 3/4 cups whole blanched almonds? Your recipe has it the other way round. I would think you would need more whole almonds due to the empty spaces in the cup.
Hi Di! Sorry for the delay, but I wanted to be sure in my answer. I didn’t have almond flour on hand to check so I went and got some. I tested it again and those measurements yield the correct amount by weight (around 160g). It does sound counterintuitive… but I guess because almond flour is so “fluffy”, it requires a bit more when measuring by volume. I’ve even measured it using whole blanched almonds that are much smaller than the usual kind one finds and the result was a weight of 174g, which is totally fine and within the limits. It definitely is a forgiving recipe. Best of luck! 😀
Thanks Omar for going to all that effort to check the recipe. Can’t wait to try it.
Thank you for this recipe. I’ve made it dozens of times by now and I love it so much.
Cheers.
That’s wonderful to hear Shani! Here’s to many more! Since you are an cheesemaking expert now, give my Sharp Vegan Nut Cheese a try! 🙂
Wow thank you for this amazing healthy recipe, I tried it but added slightly more of garlic so got a strong garlic flavour in cheese. Will try again for sure.
You’re welcome Nisha! Enjoy experimenting with this cheese. 😀
I am so excited to make this! I’ve followed all the steps and it is now in my refrigerator for the night! Can’t wait to cook it up and try it tomorrow! How did you get the shape? Do I bake it on a regular cookie sheet and then mold it?
Great, get ready to enjoy some homemade “cheese”! I put mine in a small sieve/colander but if your sieve is not a desirable shape, you can let it drain in it overnight then pull it out (with the cheesecloth) and shimmy it into a more desirably-shaped bowl or vessel. Press it in firmly to take the shape then invert it onto your baking sheet before baking.
… Salaam Omar, i’m grateful for this site, it speaks of respecting & presesrving life, love & peace to all & May His Grace Be with you always & forever, God Bless …
Thanks so much for your kind words dear and same to you! 🙂
… Greetings Omar, thank you for your reply & i pray that you are in good health. i have a query please, when you write bake, do you mean bake with only the bottom of the oven on, or bake with both the top & the bottom of the oven on ? & preheat, is for how long before the cheeses are put into the oven for baking ? i’m ready to work on both your recipes, The Basic Almond Cheese & especially the Sharp Vegan Nut Cheese, thank you for sharing your kitchen with us, Grace to you & God Bless …
Hello Dina! Whichever way you normally bake a cake in your oven is how you should set it for making this cheese. It should cook evenly either way you set the oven. Just place the pan in the center of the oven and if you see it getting too dark before it is done, adjust the position of the pan in the oven. As for preheating, many ovens have an automatic signal (like a beep) that will alert you when the oven is done preheating to the desired temperature. If your oven does not have this, simply let it heat for around 10 minutes before putting the cheese in the oven to bake. Thank you and good luck! Please let me know if you have any more questions.
… Greetings Omar, thank you for your reply & i pray that you are well, i must confess, that i left a little detail out, i cannot bake to save my life, my skills are restricted to the burners only, the reason for my questions, i’ll follow your advise & instructions, i have to have that ” Sharp Cheese”. i’m rolling up my sleeves now & heading to the kitchen, In His Grace, in a few days, i will tell you about what happened when i approached the oven & how it treated my cheese. Thank you Omar for your welcoming spirit & God Bless you …
No problem Dina! Haha this shouldn’t pose a problem to the baking-challenged! Give it a try, I don’t think it should be too difficult! 😀 Thanks and keep me informed.
Do you squeeze out the liquid when in the cheese-cloth, or does the liquid need to stay mostly inside and drip at its own pace?
Hi Azemina! No need to squeeze. Just put it into the cheesecloth and set the mass into a sieve over a bowl. After sitting overnight, you’ll notice that it won’t drip too much liquid but it makes a difference. The flavors will meld better as it sits as well. Enjoy!
Hi Omar,
quick question. Can this be done also in the dehydrator instead of the oven? Is the result similar? Or do you recommend using the oven instead? Thank you!
I think it would be very interesting if made in a dehydrator. I’ve never tried it so I don’t know how long it would take (obviously much longer than in the oven). Make it for the first time in the oven so you can get a sense of the texture, then experiment with all or a portion of the next batch you make! 😀
As part of an appetizer spread, for a party of 12 people, do you recommend doubling the dose or would the recipe as is be enough? Thank you!
Hi Beatrice! I would double the recipe in this case so you can make two rounds of cheese. If there is any leftover, I’m sure you’ll have no problem finishing it off (I never do! 😀 ). Also, you can use it as an opportunity to mix things up: make one plain and the other herbed (either folded into the unbaked cheese or coated afterward) or rolled in nuts, or with finely chopped sundried tomatoes/olives/pickled peppers. Have fun!
Hey! Great recipe. Only one question, because it’s not that obvious for me: When do I “form” the cheese? After I put it out of the refrigerator and before baking it?
Thank you 🙂
Hi Jenny! You can form the cheese either once you put it in the cheesecloth (after blending) or before baking (after refrigeration). My sieve has a nice shape to it so I can just form it in the cheesecloth/sieve, then transfer to the baking sheet. But if your sieve has a weird shape that you don’t like, just strain overnight, take it out (with the cheesecloth) and shift/press it into a nicer shaped bowl (just make sure this new bowl is big enough to fit all the cheese). Then flip this nicer-shaped mass onto the baking sheet and bake.
I hope that was clear! 🙂 Let me know if you have any problems!
You can totally add the extra ingredients such as lemon etc. After the cheese is made so that you can make almond milk as well. Don’t waste an opportunity to kill two birds with one stone.
Thanks Sarai for adding your frugal tip! 🙂
Oh my gosh, this recipe is the answer to my prayers. I have recently gone dairy free and none of the cream cheese replacements taste even close to the real thing. I followed the recipe exactly, did the longer, hotter bake. I smeared it on a bagel and the texture is perfect. Obviously the flavor isn’t a perfect dead ringer for cream cheese, but I added some “everything bagel seasoning” (I use Slug Slime from Los Bagels) and I couldn’t even tell. Definitely going to make the phyllo recipe you mentioned with the other half of this. Thanks for such a great recipe!
Haha Heather, I’m glad to help! Yeah, I tend to like the longer, hotter bake better. Makes a really nice texture! I really like the idea of using everything bagel seasoning. Enjoy! 😀
Hi Omar 🙂
I was recently told by a medical professional that I needed to eliminate dairy (among other things) from my diet temporarily, and potentially permanently. I love milk and cheese, so this is very hard. I’ve replaced milk with unsweetened vanilla flavored almond milk and I love it! So I’m thinking this recipe of yours should be a good enough substitute for cheese.
Question: If making this cheese to be crumbled up to use on a homemade pizza, should the initial (as in, pre pizza) baking time and/or temperature be adjusted to prevent the cheese from being overcooked after being baked in the oven again while on the pizza? Or should it be baked as usual first, then would still be fine and melty on the pizza?
(I tried to post this comment once but it doesn’t seem to have taken for some reason. But if I’m blind and missing it, please feel free to delete one of them…)
Hi Cassie! Sorry you were having trouble posting… it can be finicky!
I’m glad to be a part of your steps toward non-dairy foods! I think you’ll enjoy this cheese and find it just as addicting as dairy cheese.
Good question! You can bake the cheese at the hotter/longer temperature for a crumbly yet creamy cheese. Now, you CAN bake it again as crumbles on pizza. If your pizza will cook quickly, like 10-12 minutes, it shouldn’t dry out too much. You also have the option of crumbling the cheese onto the pizza just as it comes out of the oven. That way you will preserve all of its creaminess and avoid any dryness.
Keep in mind that this cheese won’t melt/stretch like a traditional mozzarella cheese, instead think of it being like a crumbly feta or goat cheese in texture. Still great on pizza though! I could imagine sliced pears, arugula, pesto, nuts, or other things on a pizza then topped with this cheese…. yummy 😀
So I just made Almond milk for the first time. Can I use the leftover pulp to make this cheese? Would I need to do anything to it first? So excited to try this!!
Hi Shannon! A bunch of people have told me in the comments section that they do just that. You can even use some of that almond milk as a replacement for the water in the recipe!
Hi Omar, I can’t wait to try this recipe – it looks wonderful. I was wondering whether one can do something with the savoury liquid that would drain from the cheese. I imagine it will be a kind of flavoured almond milk? Any suggestions?
OK, I have just read some of the previous comments and I see the “almond milk” question has been asked by others… But I would still love to know whether you have suggestions for using the “savoury” milk if I follow the recipe as given… Thanks!
PS Could one use this cheese instead of ricotta, if it’s not baked too long?
Hi Cornelle! The amount of liquid that drains from the cheese overnight is not much (only about 1 Tablespoon total) and it is watery. There is so little added liquid that the almond milk never gets extracted.
As for ricotta, yes, you could use this cheese as a ricotta replacement in certain recipes. For things like lasagna or dolloped onto pizza, it would be a nice addition. A bit different taste and texture than ricotta though. Of course, it won’t work for sweet applications. 😀 Give the recipe a try and you’ll get an idea for the texture of this cheese and the way it tastes. Most similar to a light goat cheese or feta. Good luck!
I just finished making this and my cheese “loaves” came out AMAZING. It was a 3 day process, but worth it. I split up the “cheese” after letting it drain overnight in a sieve (no cheese cloth). I made one plain cheese, one with herbs on the outside. I baked them for the longer time and they turned out so much like feta. Thanks for sharing!
Wonderful dks64! The more you make them, you’ll be able to streamline. Now you know the process. You’ll be a weekly cheesemaker in no time! 😀
I hope so! I’m a big fan of Heidi Ho Ne Chevre Pure, I use it on crackers. This almond cheese is perfect on crackers too and I don’t have to drive 2 hours to get the ingredients for it (like I do with Heidi Ho). Even the firmer version of this recipe spreads well. I also put this cheese on BBQ Chik’n pizza yesterday and it was good! It doesn’t melt like mozzarella style cheese, but I went into it thinking it was like putting feta on. Vegan cheese has come a long way since I first went vegetarian 12 years ago. Thanks again, Omar!
Hello Omar
Thanks for the recipe. When you say bake does it mean the top and bottom rods of the oven should be on h is toast or just the lower rod.
Thanks
Hello Paayel! If you cannot set your oven to the exact temperature in the recipe, just heat either the top or the bottom and keep the pan with the cheese far away from the heat source. So if you heat the top rods, put the pan with the cheese in the lower half of the oven.
Have you used the recipe with almond flour? Do you have to make any other substitutions, or is it the same as grinding the almonds yourself?
Thanks!
Hi Dee! Yes, I most often make it with almond flour now. It comes out exactly the same and is even easier because you can skip the soaking step! No substitutions are necessary. You can weigh the almond flour to get the 160g/5.5oz or you can measure volumetrically 1 3/4 cups of almond flour/meal and proceed with the recipe as usual. Good luck!
hi! looks awesome – just at the soaking stage now. would you recommend covering the cheese whilst baking in the oven so the outside doesnt get hard and brown?
Hmm Katie, you know I’ve never tried covering it while baking. Now I’m curious. I think I’ll give it a try next time and see if it helps cut down browning but still lets the cheese set. If it works out, I’ll update the recipe! Thanks, hope your cheese turned out well? 😀
HI, I’m in the process of making this recipe and I’m a little lost. I have a great blender and I think I’ve blended the mixture for long enough, but I’m not exactly sure what the consistency is supposed to be. Mine looks smooth and creamy, and tastes fine, but it still has very fine pieces of almond through out, almost like sand. Also, are you supposed to squeeze it in the cheese cloth, or just let it sit?
Hi Hannah! I’m a little late so I’m sure you’ve made it already, but yes, depending on the blender/food processor, you may see some small graininess. As long as it is very small grains, it’ll be fine. The texture after blending is kind of like hummus. And no need to squeeze at all. Just plop the mixture into the cheesecloth-lined bowl or sieve, cover, and let it sit overnight in the fridge. Only a few teaspoons of liquid will come out of it but it will firm up slightly…enough to flip it out onto a sheet for baking. After baking, any slight graininess should be unnoticeable. How did yours turn out?
So I made this recipe step by step, but I put roasted almonds instead of unroasted, I soaked them over night, and believe it or not I peeled one by one. I thought I’m gonna have the same result, but looks super dry and brown, and the inside the same. I’m still waiting until cool down so I can try it.
What did I do wrong?
Thanks.
Hi Sophia! I think it went wrong because of the roasted almonds. They are much drier than unroasted and have a different texture and flavor when blended. That is also why you noticed the color being brown. This recipe should be made with unroasted/raw almonds. If you can find peeled slivered almonds or even almond flour/powder, they are the easiest to use. Give it a try with those, I think you will notice an immediate difference in texture and taste! Good luck! 🙂
Hey Omar! I’d just like to say thank you for making this recipe. I’ve just finished making it and it’s so good. I’ve had a lifelong allergy to dairy, and so have always tried to find a good recipe for dairy free cheese (that doesn’t make me want to throw up)- and I think I’ve found it! Thanks!
That’s so great to hear Ana! Enjoy it and be sure to experiment with the recipe by adding different herbs and flavorings to make it your go-to cheese! 😀
I am making this right now and when I took it out of the blender the texture made my mind go straight to thinking of how I could use this to make vegan cheese cake!!! Do you think the addition of some kind of sweetener and taking out the garlic, maybe even adding some vanilla extract would work?
Hello Omar, I’ve recently had to make some changes to the food that I eat, since apparently I’m allergic or “intolerant” to many foods. I’m trying to find some good cheese replacements. I just came across this recipe and was wondering if maybe you could help me out. I love cheese, but mainly cheddar, American, Muenster and Colby Jack (not to mention Costa Rican cheese, lol). Anywho, would you have any good recipes to make an almondor vegan cheese that tasted similar to those mentioned? This past month has been a struggle since I can’t have dairy, eggs, corn sugar, and gluten, to name a few things. Any help with good recipes would be much appreciated!
Sorry to hear about your allergies, that is annoying. Thankfully most foods can be replaced with suitable and tasty substitutes.
Cheese is one of the more tricky foods to replicate. I’ve been working on a mozzarella recipe for over a year now! I’m almost happy with it but I’ve decided not to post it until it comes out just right. The trickiest part about making vegan versions of American and cheddar are solidifying the cheeses enough to be semi-hard but still soft enough that they actually melt. Check out Miyoko Schinner’s Artisan Vegan Cheese book for ideas. I’ve been playing around with some cheese recipes and hope to get them up on here soon! 🙂
This is good. I’m going to use it as a base instead of cashews. This lightens the cheese cravings when doing plant based foods. I’ve been searching for a good one that did not spring from cashews and this is it. Thank you.
Good to hear Leigh! Enjoy!
Mine came out of the oven like burnt cookies. Here are some notes, could you help me troubleshoot? I used lime juice (not lemon), I let the almonds soak for about a whole day (I did peel them), I didn’t have cheese cloth so I used a coffee filter (it did drain), I set my oven to 350 and put them in before the oven pre-heated and set it for an hour (figured the oven would heat up in 15 min, so it’d be 45min of cooking)… They were burnt on the bottom and sides and they were dry and brittle.
Hi Jared! Sorry to hear you had trouble making this! From the details you included, I think the issue arose from putting the cheese in the oven as it preheated.
I’ve done this before with other things I’ve baked and had bad results, too. Some ovens get very hot as they preheat to get up to temperature. If you have a fan in your oven, it’s even worse. This causes things to brown excessively before it even bakes.
Sorry that you lost out on those ingredients, but if you do decide to make it again, let the oven preheat before putting the cheese in and watch them for browning after 30 minutes. Some browning on the bottom is ok, and actually tasty. But yours sound like they got fried. Good luck!
Thank you so much, Omar! My doctor instructed me to avoid all dairy, and this easy tasty cheese is better than many goat cheeses I have tried. I kept it simple on my first try as I wanted to be sure of technique. Next I will experiment with nut or seed and herb garnishes for it.
I love cheese and was craving it. Your recipe satisfied the craving. Thanks again!
Yay! Good call, Danielle. Now that you are officially a cheesemaker, start getting creative! 😀
Thank you so much for this recipe. I make this at least twice a month, and I am so excited to try your Sharp Vegan Nut Cheese.
If you could let me know the number of servings, that would be helpful in tracking my meals.
Thanks, again!
Hi Donna, glad you’re enjoying it! I always find it difficult to give out serving sizes because everyone has a different idea of what is a serving haha. I can tell you that the Sharp Vegan Nut Cheese makes around 2 cups of cheese. So maybe 8 servings per cup which makes 16 servings total? I think that would be reasonable. Enjoy!
Hi, love your blog!
Have tried so many of your recipes and they are loved by vegan and non-vegan alike. It’s recipes like yours that make me feel like I’m not missing out on anything as a vegan.
I have a question about the almond cheese – I was wondering how you coated it in the nut pieces and the herbs, as in the photographs, after it has been baked? After I bake mine, it forms a firm exterior, while beautifully creamy inside, so nothing will stick to it.
Having your spinach and cheese borek for dinner tonight ?
Hi Christine, thanks so much for the kind words! Glad you are enjoying the recipes. As for the cheese, yes, I coated those cheeses in the photos with the nuts and herbs after baking. Those two were baked at the lower temperature for the shorter time (325°F for 25-30 mins). This makes for a softer more spreadable cheese and coatings will stick to it. You’re right, the hotter temperature will give you a nice dry outside and sliceable creamy center. But it would be difficult to stick anything to it because it is firmer. Try out the lower temp, shorter time method to get a softer result. Good luck! 😀
Hi, I want to try this recipe for a dinner party coming up, how do you get the lovely shape shown in the photo?
Hello Nancy! I’m sure you had your dinner party already as my response is terribly late but I wanted to let you know what I do incase you give it another go. I drain it in a cheesecloth-lined sieve overnight. Find any bowl or dish that you like the inside shape and transfer the cheesecloth filled with cheese to that bowl and gently press and squeeze into all the corners and crevices of the bowl. Invert onto the baking sheet and peel away the cheesecloth. Bake and cool and enjoy! 😀
it was a very simple recipe BUT i thought it taste more like a spread almost like humus it does taste good tho but in terms of texture i can’t compare this to cheese more in taste so the search does continue for me
Hi Andrew! If you decide to give it another shot, try to bake the cheese for around 40 minutes at 350°F. That will make it more sliceable and crumbly. But I agree, when it’s baked at cooler temp or shorter amount of time, it is more spreadable. Happy New Year!
Hey Omar! Thank you so much for your guidance on this Almond Cheese recipe! I just made my first batch and can see how flexible the recipe is. Mine is more of a spread, but I added some pineapple, onion, pecans, green bell pepper and a bit more salt to make it kind of like a cheese ball (although I didn’t bake it at the higher temp to get a firmer shape – but will do this next time!). I love the flavor! For someone whose cutting back on dairy, I appreciate your help! Thank you so much!
Hello Traci! I love how creative you went with your version. It sounds delicious! Definitely give it a go at the higher temp. Thanks so much for your comment and I hope you have a Happy New Year! 😀
I have to say that I’ve always been incredibly skeptical about vegan recipes. I’m a bit of a purist and traditionalist when it comes to food. I try not to cut corners. 🙂 Unfortunately, now in my 30’s, I started developing a lot of food sensitivities, including dairy. I discovered your recipe on Pinterest and decided to give it a try, because it sounded so simple. I wanted to try it with the nutritional yeast, but I wasn’t sure how much to add. I added two tblsp, which isn’t bad at all, but I think I’d also like to try it with less next time. As someone above also mentioned, I was concerned when I removed it from the fridge this morning that it was still basically the consistency of hummus and had drained very little liquid. I split it into two parts and baked it for the longer and hotter method. After chilling a bit in the fridge, it’s a perfect consistency! It’s still a little creamy in the middle, which is great. I’m shocked! This is cheese! It’s very satisfying. Better yet, my husband is sold too! He can’t believe I made “cheese” out of almonds. Thank you for taking the time to develop these recipes and kindly sharing them with us more timid folks. 🙂
Thanks so much for you comment Lori! I completely agree with you and I’m quite the skeptic, too! 😀 What’s so great about this recipe is that it can be flavored in so many ways and used in as many ways as cheese. It’s crazy how just a few ingredients transform. I’m glad you shared your experience because I think many people encounter the same “uh-oh” moment before baking the cheese. But the more you make it, the more you get the hang of it and a feeling for the consistency and texture you like. I’m glad you’re enjoying it and if you ever get a chance, give my Sharp Vegan Nut Cheese a try! It’s a different texture but the taste is tangy and complex.
If I want to cover the cheese with seeds like you did. At what point do I add it? Before baking? After cooling?
Thanks
Hi Tali! If you’d like to cover the cheese with nuts or seeds, I recommend baking it at the cooler temperature then coating it with the seeds after it cools. The longer, hotter baking method won’t leave it soft enough to stick seeds to it. Good luck!
How do you get it white without the almond skin.?
Hello Angela! You’ll want to use blanched almonds or almond flour made with blanched almonds. If you can’t find either, you can take regular almonds (with the skins on) and boil them for one minute then remove from the water and peel the skins off.
Just wondering if anybody has tried this with a nut oil such as macadamia?
Hi Oigres, I haven’t tried that but I think it’s a good idea. I personally love the taste of olive oil, but a nut oil may take this cheese in another yummy flavor direction! 🙂
I just made almond milk with 1 cup of raw almonds. The resulting pulp measures approximately 170 grams so I imagine I could just give it a good mix with the olive oil, lemon juice, and salt and let sit for a few hours to let the flavors blend. I’m going to give it a try and let you know how it works out.
Hi Vicki! There are a bunch of people that left me comments here saying that they used leftover pulp from making almond milk and it worked fine! Good luck 🙂
I would like to do the same Vicki – how did yours turn out?
I just finished my cheese and it’s so delicious. Super easy to make! Thank you for this amazing recipe. My kid is allergic to diary products and this is a great alternative.
Wonderful Del! Glad you and your family enjoyed it! 🙂
Do you use fresh lemons or do you use bottled lemon juice?
Hi Yahaira, I always use fresh lemons for everything. Lemons are one produce I never go without. 😀
I have just made some almond milk, and it seems such a waste to throw away the almond grounds after. Can I use those to make a cheese? If so, will I need to adapt the recipe slightly? Many thanks – I am new to this!
Hi Lesley! Many people in the comments have said they’ve done just that, and have had good results. I would make the almond milk like you’ve done, then use some of the milk in place of the water in the recipe. Good luck!
Thank you for a great easy to follow and great tasting recipe. It certainly is what you say it is. Beautiful firm crumbly almond cheese.
Thanks Tammie! So glad you liked it. Enjoy! 😀
Hello, first of all let me say I love your blog! I followed your recipe exactly and let the mixture sit over night (11 hours) in the fridge – in a sieve. It still seems extremely wet which is why I found it strange that no liquid drained out of it. I just placed it into the oven and I am hoping for the best. Do you have any idea why that happened? – Gina
Hello Gina! Sorry for not getting back to you sooner but I’m wondering how the cheese turned out? When blending, the mixture has a consistency of a loose hummus. Also when draining, it doesn’t let out much water, maybe a few teaspoons at most. But usually once in the oven it sets up nicely and then after chilling it should be firm but still creamy (if using the hotter/longer bake method). Did yours come out ok? If not, let me know what the texture was like and I can help you troubleshoot for next time! 😀