Why I love this vegan cheese
I swore when we went dairy free, that I wouldn’t make my life much harder than it already was. I never in a million years thought I’d be making my own dairy free cheese. I guess, after a while things just don’t seem as intimidating as they once did.
After successfully making vegan ricotta, I feel way more confident delving into the realm of vegan cheeses. I might even attempt to make my own vegan mozzarella next.
I adapted this recipe from an almond cheese recipe that I found in this cookbook. After trying it out several times, and making a few tweaks, I think I perfected it (at least for my tastes). The flavor is nice and complex, and the cheese ball itself makes a beautiful to a relish tray.
Overall, the process was relatively easy, and it was just a matter of waiting for the cheese to be ready, which took a little longer than I expected. The cookbook recommends letting your cheese rest in the fridge for about 2 days, but I let it sit for almost 4 and it was nice and firm.
Here’s what you’ll need to make this vegan cheese recipe
How to make almond cheese
Measure the ingredients and place them all into a food processor or blender. Don’t add all the water right away though, you’ll want to reserve about half to make sure you don’t over saturate the almond cheese.
Blend the mixture until it’s completely smooth, adding additional water to help it blend, as needed. There will still be some grain to the final product, but you’ll want to get it as uniform in texture as you can.
Wrap it in a cheesecloth and tie the excess around the handle of a wooden spoon (or any long handled utensil you have). Once it’s tied, feel free to shape the ball to your liking, but don’t expect it to stay perfectly that shape because gravity will some effect.
Let the almond cheese rest for at least 2 day sin the fridge. You’ll want lots of air space around the ball so use a nice big bowl and make sure nothing is touching any of the sides.
FAQ’s and tips for making nut cheese
This cheeseball can be frozen so if you don’t think you can finish an entire vegan cheeseball before it expires, cut a portion of your cheeseball off and wrap it well with plastic wrap before placing it into an airtight container and freezing.
Firstly, don’t think this cheeseball will taste anything like that which comes from a cow or else you may be disappointed. Otherwise, the almond cheeseball tastes great. The texture is pretty smooth and spreadable, and there’s a nice tangy and nutty flavor that will have you going back for more.
If you can put it on a charcuterie board, you can eat it with your cheese! Sliced pears, apples, grapes, toasted bagels, pretzel thins, toasted pita bread, wheat thins, the list goes on and on!
More vegan recipes:
- Vegan ricotta cheese
- Vegan alfredo sauce
- Vegan mac and cheese
- Vegan tzatziki sauce
- Vegan broccoli soup
- Vegan queso
Dairy free basics:
- Dairy free waffles
- Dairy free hot chocolate
- Dairy free mashed potatoes
- Dairy free French toast
- Dairy free pancakes
10 EASY DAIRY FREE SUBSTITUTIONS
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- 1 1/2 cups slivered almonds
- 3 tablespoons lemon juice
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon refined coconut oil
- 1 teaspoon minced garlic (1 clove)
- 1/2 teaspoon coarse salt
- 1/2 cup water
- Combine ingredients in a food processor or high speed blender. Process until smooth, adding 1 – 2 tablespoons of water if needed.
- Transfer mixture to a cheesecloth, shape into a ball and twist closed over the handle of a wooden spoon.
- Set cheeseball/spoon over a bowl, making sure there is plenty of air space around the cheesecloth.
- Refrigerate and allow almond cheese to dry out for 2 – 4 days. The almond cheese should firm but spreadable.
- Make sure there is plenty of space between your cheesecloth and the container it’s in. It needs air allow it to dry out.
- Feel free to substitute the olive oil for an additional tablespoon of coconut oil.
- Category: Basics
- Method: Blending
- Cuisine: Vegan
- Serving Size:
- Calories: 101
- Sugar: 0.7 g
- Sodium: 98.3 mg
- Fat: 9 g
- Saturated Fat: 1.6 g
- Carbohydrates: 3.4 g
- Fiber: 1.8 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: dairy free, vegan, egg free, gluten free, paleo, basics, easy, 5 ingredient
Published: February 17, 2020. Updated: March 24, 2022.
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