Homemade Vegan and Dairy-Free Almond Cheese

Written by
Jennifer Meier
Food writer, cookbook author, and recipe developer Jennifer Meier specializes in creating healthy and diet-specific recipes.
Learn about The Spruce Eats' Editorial Process
Jennifer Meier
Updated 09/17/20
Homemade almond cheese

The Spruce

 
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Refrigerate: 12 hrs
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
152 Calories
14g Fat
5g Carbs
4g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 152
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Protein 4g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're expecting homemade almond cheese to taste like cheese made from cow, sheep or goat's milk, you'll be disappointed. But if you want a vegan, lactose-free, dairy-free substitution that's similar to cheese, then this slightly sweet, tangy and creamy almond cheese is for you.

Once you try this basic recipe for almond cheese, you can begin experimenting and perfect your own version of almond cheese, which is a fun project. Below are links to other almond cheese recipes–try them all to find the one you like best. The recipe that seems to have inspired most of the almond cheese recipes out there is almond feta cheese with herb oil published by Vegetarian Times.

Ingredients

  • 1 cup whole raw unsalted almonds (skin removed; see notes about blanching and/or soaking almonds below)
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 cup water

Steps to Make It

Blanch the Almonds

  1. Gather the ingredients.

    ingredients
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  2. Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.

    wash almonds
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  3. Drain and rinse the almonds and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.

    shell almonds
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  4. Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.

    peeled almonds
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  5. Soak the blanched almonds in cold water for 24 hours before making the cheese.

    soak almonds
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  6. If you choose to soak the almonds before making this recipe, begin the night before. Place the almonds in a glass bowl or jar and cover completely with water. Cover the bowl or jar and refrigerate for 24 hours.

    soak overnight
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  7. Drain and rinse the almonds well.

Make the Cheese

  1. Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.

    add ingredients to blender
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  2. Blend until smooth, about 5 minutes.

    blend
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  3. Scrape the mixture into double-layered cheesecloth lining a colander.

    strain blended ingredients
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  4. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid.

    tie up the cheese cloth
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  5. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain.

    put cheese cloth in strainer
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  6. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.

  7. Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond “cheese." The “cheese” will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to 2 weeks.

    open cheese cloth
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    Variation

    • For a slightly different end product, the cheese can be baked before serving. Shape in to a round about 3/4-inch thick, and refrigerate for 12 hours. Then, bake at 300 F for 30 to 40 minutes. After baking, the top will be dry and slightly firm. The inside will still be creamy.
    • The cheese can be flavored by adding seasonings such as fresh garlic, fresh herbs, and spices. Some recipes flavor the cheese with nutritional yeast. You can add these ingredients at the beginning when you are blending ingredients in the food processor or blender.
    • You can also drizzle olive oil and fresh herbs over the almond cheese after it bakes.