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.
“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.
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.
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 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.
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.
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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!
Smoked Almond Cheddar Cheese from This Cheese Is Nuts
- 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.