*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.
Vegan Almond Cheese
- 1 cup blanched almonds $4.50
- 1/2 cup water
- 1/4 cup lemon juice $0.67
- 5 tbsp olive oil, divided $1.60
- 1 garlic clove $0.15
- 1 1/4 tsp salt $0.05
- 1 tsp nutritional yeast, optional $0.20
- 1 1/2 tsp fresh or dried thyme leaves, minced $1.00
- vegan crackers of choice $2.00
Total Cost: $10.17
Cost per serving: $1.02
- Place the almonds in a large bowl, cover with water. Soak at least overnight.
- Drain the almonds, then transfer to a Food Processor. Add the water, lemon juice, 3 tbsp olive oil, garlic, salt, and nutritional yeast. Blend for 6 minutes, or until smooth, stopping occasionally to scrape down the sides and let the motor rest.
- Line a large colander with four layers of cheesecloth. You can also use a reusable Nut Milk Bag. (I know the name sounds weird). Place the colander over a large bowl that will allow the cheese to drain. Pour the almond cheese mixture into the cheesecloth/bag. If you are using a bag, there is normally a drawstring. If you are using cheesecloth, gather the corners into a little pouch and use a band or string to keep the pouch closed. Refrigerate the cheese overnight in the refrigerator. You should be able to see the liquid draining out a few hours later.
- After it has drained, you can carefully squeeze any extra liquid out. Remove the cheesecloth and discard the liquid. I like to use the liquid in pasta sauces or on roasted veggies.
- Transfer the cheese ball onto a lined baking sheet. You can use parchment paper or a silicone liner. Slightly flatten the ball into a disc.
- Bake the cheese at 200°F for 40 minutes. Cool to room temperature, then refrigerate until cold.
- In a small skillet over medium heat, warm the remaining olive oil and thyme leaves for 2 minutes. Cool to room temperature and then poor over the cooled cheese. Serve with crackers or any desired foods. This is also delicious as a sandwich spread. Refrigerate any leftovers.
If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan