Easy Vegan Almond Cheese Spread

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Serve almond cheese on a charcuterie board with vegetables and toasted bread, or add almond cheese spread on your favorite sandwich. Regardless of how you enjoy this almond cheese recipe, you will love its flavor and versatility.

Prep Time10

Cook Time10

Course: Small Bites

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 60kcal

Author: Kathy Carmichael

Ingredients

1 cup blanched almonds
2 Tablespoons white or yellow miso
2 Tablespoons apple cider vinegar
2 Tablespoons Nutritional Yeast
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon fresh ground pepper
½ cup unsweetened, unflavored plant-milk I used oat milk
½ teaspoon Tumeric
2 cloves garlic
½ cup chopped dill, divided

Instructions

Soak almonds overnight or boil the almonds for 30 minutes; rinse and drain.
Placed rinsed almonds in a food processor with a large chopping blade.
Process on high for several minutes, stopping to scrape down the sides until the mixture is grainy.
Add miso, vinegar, garlic, onion and garlic powders, and Tumeric.
Process until the ingredients are combined.
Add the plant-milk and half the dill, reserving the other half of the dill for later.
Blend othe mixture pn high until smooth and thick.
For a thinner consistency, add more plant milk, process and repeat until the desired texture is achieved.
Transfer to a bowl and fold in the remaining dill.

Notes

For those who struggle with melting vegan cheese, all vegan cheese melts at 400 degrees.
For thicker cheese, reduce the amount of plant-based milk.
To make a thinner cheese, add more plant-based milk.
When using fresh herbs, blend half the herbs into teh cheese, and fold in the remaining herbs for a better flavor and texture.
Instead of an almond spread, a vegan cheese ball recipe is made from cashews.
Or, try vegan cheese for pizza if seeking a cheese that is stretchy.
If using regular almonds, you must boil and remove all the skins before. So, if possible buy skinned or blanched almonds instead.
This almond cheese recipe stays fresh, and refrigerate for 5-7 days. Store it in an airtight container.
To freeze the almond cheese, place it in an airtight container or freezer bag and store it in the freezer for up to 3 months.
Remove from the freezer and thaw completely before eating it or put it in the refrigerator overnight to thaw. It may, however, need to be blended in the food processor again, requiring a little added plant milk.

Nutrition