Simple Vegan Cheese Recipe
A go-to recipe for vegan cheese, ready to enjoy quickly.
A go-to recipe for vegan cheese, ready to enjoy quickly.
This is a recipe that I make quite often: it’s so easy being that you just throw the ingredients into the food processor and let the cheese settle into a nice form for serving. You can add this into any food storage container once it’s done blending and eat it immediately or let it set into a specific shape.
Ingredients:
2 cups slivered blanched almonds soaked for an hour in hot water
2-3 tsp nutritional yeast, plus more to taste
2 Tbsp lemon juice
1/2 - 3/4 tsp sea salt
1/2 tsp garlic powder
3/4 - 1 cup water
2-3 Tbsp fresh basil, oregano, or parsley (optional)
Directions:
Add all ingredients, starting with the lesser amount of water (3/4 cup), and salt (1/2 tsp) to a blender or food processor and blend until smooth and creamy, scraping down sides as needed (around 2 minutes until blended: you’re looking for a very well-puréed mixture.) Add a little bit of water at a time if the mixture is having a hard time blending.
Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, parsley or your other favorite spices by the tsp.
At this point, the cheese is ready to enjoy. Here, I scooped it into a small bowl lined with parchment paper, placed a lid on top, left it in the fridge for a half hour, and then turned it over onto a plate.
Store leftovers covered in the refrigerator up to 5-7 days.
Serve with almond flour crackers or Jillz Crackers.
This cheese is lovely when added to a cheese board with fruit, crackers, pickles, jams and other spreads.
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