Vegan Almond Cheese
This rich, versatile Almond Vegan Cheese has a smooth, firm texture and mild nutty flavour that works perfectly as a table cheese, in sandwiches, melted over pasta, or grated over dishes. It uses no dairy, animal rennet, or eggs — relying entirely on blanched almonds and simple plant‑based ingredients to create a delicious cheese‑like product that slices, grates, and melts beautifully.
Shared by nuno
Time
15 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 200 g blanched whole almonds (soaked in cold water for 8–12 hours, then drained well)
- 250–300 ml unsweetened plant milk (almond or soy milk works best)
- 2 tbsp nutritional yeast (for savoury cheesy flavour)
- 1 tbsp fresh lemon juice or apple cider vinegar
- 1 tsp salt,, ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional),, Pinch of white pepper
- 1 tbsp coconut oil (melted, refined for neutral taste)
- 2 tbsp agar‑agar powder (sets firmly at room temperature)
👩‍🍳 Instructions
- 1
Blend: Place soaked drained almonds, plant milk, lemon juice, nutritional yeast, salt, spices, and melted coconut oil into a high‑speed blender. Blend on high until completely smooth and creamy — scrape down the sides as needed for a silky texture.
- 2
Cook with agar: Pour the mixture into a saucepan. Add the agar‑agar powder and whisk well to dissolve. Bring to a gentle simmer over medium heat, stirring constantly for 2–3 minutes until fully dissolved and thickened slightly.
- 3
Set: Immediately pour into a lightly oiled small mould, loaf tin, or ramekin. Tap gently to remove air bubbles.
- 4
Chill: Let cool at room temperature, then place in the fridge for at least 4–6 hours (or overnight) until completely firm and set.
- 5
Serve: Run a knife around the edge to release. Slice, grate, or melt as you would regular cheese. Keep stored in an airtight container in the fridge for up to 5 days.