Recipes
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As I mentioned in a previous vegan cheese post, cheese was one of the hardest things for me to part with on my transition to adopting a fully plant-based diet. So it was VERY important for me to fill the creamy, salty, spreadable void. While I am very impressed with the selection of plant-based cheeses available at grocery stores today, they come with a hefty price tag (which makes sense, considering the high-quality ingredients that go into making most of them). [Shoutout to Treeline, my favorite pre-made vegan cheese brand! They use minimal ingredients including active cultures, which provide awesome probiotic benefits.]
It's so easy to make your own almond cheese at home (don't be deterred by the prep time - most of it is overnight refrigeration)! By making your own almond cheese, you not only save money, but you also get to experiment with flavors! The two almond cheese recipes below, Multi-Herb Almond Cheese and Pepper Jack Almond Cheese, are my current favorites, but your options are endless!
Side note: If you haven't tried spreading almond cheese on freshly-sliced apples or strawberries, I highly suggest it. Drizzled with a little bit of honey and it's pretty much heaven.
Herbed Almond Cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup almond flour, heaping cup
• Juice of 1/2 a lemon
• 1/4 tsp sea salt
• 1/3 cup water
• 1 large garlic clove
• 1 tablespoon dried chives
Pepper Jack Almond Cheese
• 1/2 cup almond flour, heaping cup
• Juice of 1/2 a lemon
• 1/4 tsp sea salt
• 1/3 cup water
• 1 large garlic clove
• 1 teaspoon red pepper flakes
• 1/4 teaspoon fresh black pepper
• 1/2 teaspoon dried chives
Herbed Almond Cheese
1. Add all to blender (except for dried chives) and blend until completely smooth.
2. If not pourable, add a little water and re-blend.
3. Line a sieve with cheesecloth and place sieve over a bowl (for drainage).
4. Pour in cheese mixture.
5. Refrigerate overnight or for 8 hours.
6. Preheat oven to 325 degrees Fahrenheit.
7. Flip refrigerated cheese mixture onto a parchment paper-lined baking sheet.
8. Add dried chives and use fingers to blend together. Form mixture into desired shape.
9. Bake for 30 minutes.
10. Store in airtight container in refrigerator.
11. Spread on your favorite crackers, sandwiches or raw fruits and veggies!
Pepper Jack Almond Cheese
1. Add all to blender (except for red pepper flakes, black pepper and chives) and blend until completely smooth.
2. If not pourable, add a little water and re-blend
3. Line a sieve with cheesecloth and place sieve over a bowl (for drainage).
4. Pour in cheese mixture.
5. Refrigerate overnight or for 8 hours.
6. Preheat oven to 325 degrees Fahrenheit.
7. Flip refrigerated cheese mixture onto a parchment paper-lined baking sheet.
8. Add red pepper flakes, black pepper and dried chives and use fingers to blend together. Form mixture into desired shape.
9. Bake for 30 minutes.
10. Store in airtight container in refrigerator.
11. Spread on your favorite crackers, sandwiches or raw fruits and veggies!
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