Smoked Almond Vegan Cheddar Cheese Spread – Diane’s Vegan Kitchen

Start soaking those nuts! This delicious Smoked Almond Vegan Cheddar Cheese Spread is easy to make with just 5 ingredients, and is always a crowd pleaser! Serve it as an appetizer before dinner, as a party snack or as part of a charcuterie board. It is perfect for holidays and special occasions. This recipe from This cheese is nuts! Julie Piatt is vegetarian and gluten-free.

Smoked Almond Vegan Cheddar with text overlay

Smoked Almond Vegan Cheddar Cheese Spread

Does anyone else remember the days before delicious store-bought vegan cheese? They were the darkness There were a few brands available, if you were “lucky” enough to find them, but they were waxy, orange fat blobs and not very edible.

I wish I could go back to when I first went vegan and tell myself that I would never give up cheese. The initial shock of being cheese-less was a little difficult, but I soon got over it. Although I found the delicious salty, fatty flavor missing from time to time.

Close the container of cheese on a cheeseboard

My life changed when I discovered that non-dairy cheese can be made by simply soaking and blending nuts. My blender BlendTech has definitely earned its price!

Although there are plenty of delicious vegan cheeses available almost anywhere now, I still prefer to make my own. I can control the ingredients and I don’t need to worry about added oils and gums. Books by Julie Piatt This cheese is nuts! A great resource for recipes.

Nuts, pimentos, salt, garlic powder and nutritional yeast

what do you want

See recipe card for exact amounts.

Working with raw nuts

It is important that your almonds are raw, not roasted. Raw almonds blend easily, and have a nice, neutral flavor. Roasted nuts can be a lumpy cheese spread, and they can give your cheese a slightly burnt flavor.

Making a cheese collage

How to Make Smoked Almond Vegan Cheddar Cheese Spread

This recipe couldn’t be easier to make!

  • First you wash the almonds and then put them in a bowl with water. Cover your container and refrigerate overnight.
  • When you’re ready to make your cheese, place all of the soup ingredients in your food processor and process until smooth and creamy.
  • If your spread isn’t smooth enough, you can add more liquid from the jar of pimentos until it reaches the desired consistency.
Cracked with cheese in my hand

Serving your vegan cheddar cheese

It’s a cheese spread, so it’s great on sandwiches and veggie burgers.

You can serve it as a snack or appetizer with fruit and crackers or a baguette.

It’s great on charcuterie boards with fruit, nuts and olives.

This cheese is a nutty cookbook

This cheese is nutty

When I first got it a few years ago This cheese is nuts! By Julie Piatt I rushed to the kitchen to soak raw almonds and cashews. i was that Excited. After the nuts settled in their water bath, I sat on the sofa with a cup of tea and read the book cover to cover.

Recipe in This cheese is nuts! Made with – you guessed it – nuts. They are easy to follow, don’t take much effort to make and don’t use too many ingredients. Some, like Smoked Almond Cheddar and Bottija Almond Rosemary Cheese Spread, are ready to go in just minutes. Others, like Macadamia Nut Herbed Goat Cheese and Aged Cashew Truffle Cheese, require some time in the dehydrator, but it’s hands-off time, so you can go about your normal routine while making the cheese.

Cheeseboard with almond cheddar, olives, almonds, fruit, crackers and artichoke hearts

You’ll find vegan versions of all your old favorites here, including a cashew blue cheese, a cashew brie and three versions of gorgonzola. There are also cheeses that I don’t remember eating before going vegan but definitely want to try now, including burrata and chicory almond cheesy spread. Of course, recipes for classic cheeses like Parmesan, Mozzarella, Ricotta, Sharp Cheddar, Smoked Gouda and Provolone are included.

In addition to cheese, there are recipes for dishes made with cheese, such as Mac and Cheese with Garlic Spinach, Lasagna with Garden Tomato Sauce, and Classic Cheesecake Dip. There are recipes for dairy-free staples like sour cream, yogurt, and crème fraîche. There is a section with nut-free cheese recipes for those with food allergies.

Turn off the cheese

chapter This cheese is nuts! Includes:

  • Cheese spread and sauce
  • Quick “form” cheese
  • Aged and multistep cheeses
  • of food
  • dessert
  • Nut-free cheeses and spreads
  • Dairy-free staples
Cheeseboard with crackers, fruit, nuts and olives

You may need some equipment to make some of these recipes. At the very least, you’ll need a food processor or high-speed blender. If you want to get serious about making formed cheeses and aged cheeses, you’ll need a cheese mold and a dehydrator. Julie has a list of recommended tools and pantry staples as well as technique tips for those new to cheese making.

If you want to make your own vegan cheese at home, you need to This cheese is nuts!

Cheese board with smoked almond cheddar, fruit, nuts and crackers
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Smoked Almond Vegan Cheddar Squares

Smoked Almond Cheddar

Julie Piatt

My number one favorite quick cheese of all time!

Q. Time 5 minutes

While soaking the nuts 8 hours

course Appetizer, snack

cuisine US

serving 6 serving

calories 289 kcal


  • 2 the cup raw almonds
  • ½ to ¾ the cup Pepper from a jar plus ½ to ¾ cup packing liquid
  • ¼ the cup Nutritional Scream
  • 1 ¾ teaspoon Smoked sea salt
  • 1 teaspoon garlic powder


  • Wash the almonds well. Place them in a medium bowl of water. Cover and refrigerate overnight.

  • Drain the almonds. In the bowl of a food processor, place the almonds, pimientos, nutritional yeast, salt, garlic powder, and ¼ cup pimiento liquid. Process the mixture until well blended.

  • Remove the lid and test the cheese for texture and salt content. If you want a smooth spread, add the pimiento liquid in small increments and process again. Add more salt if needed.

  • Serve it with crackers and fresh pears.

Calories: 289kcal | Sugars: 12g | Protein: 11g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fats: 6g | Monounsaturated fats: 15g | Trans fats: 0.01g | Sodium: 682mg | Potassium: 423mg | Fiber: 7g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 17mg | Calcium: 130mg | Iron: 2mg

Cheeseboard with almond cheddar, olives, almonds, fruit, crackers and artichoke hearts

Includes more vegetarian cheese recipes

Bowl of Cheese Sauce with Broccoli, Tomato and Lemon


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