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    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Vegan Cheddar Cheese Spread

    Published: Jul 16, 2017 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Smoked Almond Cheddar Spread - a delicious and super easy vegan cheddar cheese spread. Only 5 ingredients and made all in the food processor. Spread it on crackers, use it as a sandwich spread, dip fresh fruits and veggies in it - you're gonna love this smoky spread! Gluten free, oil free, dairy free, and vegan!

    This vegan cheddar cheese spread is creamy and smoky and so simple to make. Just 5 ingredients and a food processor are needed to make this delicious dairy free almond based spread. Serve it with crackers, fresh pears, raw veggies, or on a sandwich.

    Bowl of vegan cheddar cheese spread surrounded by crackers and raw almonds.

    “I could never give up cheese!” Next to “But where do you get your protein?” its what I hear the most from people with reservations about a plant based diet.

    I totally understand. I used to be a dairy fiend myself – cheese on everything, cheese in everything, cheese as a snack, a huge glass of milk with meals, yogurt for breakfast, cheese with wine at the end of the night.

    Well, guess what?

    You can still have all that, but in a healthier way and without the saturated fat, cholesterol, indigestion, and inflammation.

    Julie Piatt’s new book, This Cheese is Nuts!, will show you how to create silky rich vegan cheeses at home that will impress even the most passionate cheese lovers.

    Overhead view of a bowl of vegan cheddar cheese spread surrounded by crackers and almonds.

    When I first made the decision to give up dairy, I was excited, but nervous. I knew I was doing the right thing for my body, but gosh, I really loved cheese.

    Thankfully, through the years, I’ve learned how to make my favorites dairy free so I don’t have to give up the flavor and textures that I loved so much growing up.

    We still enjoy Mac and Cheese, Broccoli Cheese Soup, Cream Cheese, Cheesecake, Ice Cream, Ranch Dressing, and even French Onion Dip and Queso!

    This book has so many cheeses that I would have never thought possible to recreate at home. I’m so excited to add all the wonderful recipes to my repertoire.

    This Cheese is Nuts book cover.

    This Cheese Is Nuts by Julie Piatt

    You might know Julie from her other cookbook, The Plantpower Way, which she cowrote with her vegan endurance athlete husband, Rich Roll.

    From easy cheese sauces and quick form cheeses to aged cheeses and even desserts, This Cheese Is Nuts! has everything you are looking for to satisfy those rich cheese cravings.

    Let’s take a look inside –

    Cheese Spreads & Sauces: Roasted Cashew Apple Spread; Classic Fondue: Ancho Chili Nacho Cheese

    Quick “Form” Cheeses: Sharp Cheddar; Smoked Gouda; Cashew Truffle Parmesan

    Aged & Multistep Cheeses: Cashew Brie; Macadamia Nut Herbed Goat Cheese; Gorgonzola, 3 Ways; Whipped Cashew Ricotta

    Dishes: Beet Goat Cheese Salad; Almond Fettuccine Alfredo; N’Eggs Bennie w/ Hollandaise Sauce & Coconut Bacon

    Desserts: Baked Almond Ricotta Strawberry Shortcake; Banana Cream Pie; Poached Figs w/ Meringue

    Nut-Free Cheeses & Spreads: Quick Chickpea Cheesy Spread; White Bean Cheese; Faux-Quefort

    Dairy-Free Staples: Créme Fraîche; Classic Sour Cream; Yogurt, 2 Ways; Buckwheat Crackers

    Julie also covers the essential equipment and pantry staples you’ll need to easily make this collection of cheeses anytime you wish.

    There are a few unique ingredients that you probably don’t currently have in your pantry, like agar-agar, acidophilus, and Irish moss. They show up repeatedly in many of the recipes, so know if you buy these ingredients they definitely won’t go to waste.

    There are plenty of recipes in this book, however, that use your run of the mill pantry staples – like the vegan cheddar cheese spread I’m sharing below.

    Metal cheese spreader with vegan cheddar cheese spread. Bowl of cheese spread in the background.

    More vegan dips and spreads

    • Pumpkin Seed Pesto
    • Vegan Cream Cheese
    • Perfect Oil-Free Hummus
    • Smoky Roasted Red Pepper Cashew Dip
    • Sun Dried Tomato Spread

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Don’t forget to pick up your own copy of This Cheese is Nuts! by Julie Piatt!

    Metal cheese spreader with vegan cheddar cheese spread. Bowl of cheese spread in the background.

    Smoked Almond Cheddar Cheese from This Cheese Is Nuts

    Smoked Almond Cheddar Spread is a vegan cheddar cheese spread that's so simple to make. Just 5 ingredients and a food processor are needed to make this delicious smoky spread. Serve it with crackers, fresh pears, raw veggies, or on a sandwich.
    5 from 7 votes
    Print Rate
    Course: Appetizers and Light Bites, Dips, Dressings, Sauces and Spreads, Snacks
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 234kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 cups raw almonds
    • ½-3/4 cup pimientos from a jar, plus ½-3/4 cup packing liquid
    • ¼ cup nutritional yeast
    • 1 ¾ teaspoon smoked sea salt
    • 1 teaspoon garlic powder

    Instructions

    • Rinse the almonds well. Place them in water in a medium bowl. Cover and refrigerate overnight.
    • Drain the almonds. In the bowl of a food processor, lace the almonds, pimientos, nutritional yeast, salt, garlic powder, and ¼ cup pimiento liquid. Process until the mixture is well incorporated.
    • Remove the lid and test the cheese for texture and salt content. If you want a smoother spread, add more pimiento liquid in small increments and process again. Add more salt if needed.
    • Serve with crackers and fresh pears.

    Nutrition

    Calories: 234kcal | Carbohydrates: 11g | Protein: 10g | Fat: 19g | Saturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 764mg | Potassium: 272mg | Fiber: 6g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 16.5mg | Calcium: 110mg | Iron: 2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!



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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

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