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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.
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 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.
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!
Smoked Almond Cheddar Cheese from This Cheese Is Nuts
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
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn F says
This smoked cheese looks amazing! But cheddar was always fave. So the sharp cheddar would probably be one I would have to try!
Jenn S. says
I always loved cheddar too…the sharper the better! Good luck, Jenn!
Carolsue says
I would love to try the Ancho Chili Nacho Cheese!
Jenn S. says
Doesn’t that one sound so good!! Anything I can eat with tortilla chips! 🙂
Vera K says
I would first try one of the quick “form” cheeses – maybe provolone.
Jenn S. says
Great choice. Good luck, Vera!
Amy says
Do I have to choose???? I want to try them ALL!!! Thanks so much for the opportunity!!! Good luck to everyone!!!! Fingers crossed!!!
Jenn S. says
No, no need to choose. Make them all!! 🙂 Good luck, Amy!
Steph says
Spinach artichoke pesto yum!
Jenn S. says
Good luck, Steph! In the meantime, I have a spinach artichoke pesto recipe here on the blog too! 🙂
Jeanne L de Grasse says
The book sounds great – thank you for giving us a chance be given a copy! I would probably go the ‘liquid smoke and plain salt’ route you suggested in one of your responses to a smoked salt question because I can find that around here. 🙂
Jenn S. says
It will work just as well! I hope you love it. Good luck!
Jamie Bevia @ Lettuce Eat Veggies says
I am making this asap!!! Looks like a smooth cream cheese.
Jenn S. says
Enjoy, Jamie!
Cadry says
This book looks great! There are so many excellent nut-based cheeses for sale nowadays, I find that I don’t make my own as often as I used to. However, these sound so inviting, I might have to start! I’m especially intrigued by the cashew brie.
Jenn S. says
So true! On a whim I definitely buy them…but I cringe at the pricetag every time!
Julie Lindstrom says
I love pretty much anything with sun dried tomatoes. Cheese with it sounds amazing!
Jenn S. says
Me too! They are so flavorful! Good luck, Julie!
Amy Desiree Goldstein says
This recipe looks delicious and is really easy to make. I think it’s my next pot luck dinner item! Thanks for hosting the give away.
Jenn S. says
Awesome! Sounds like a fun potluck dinner! 🙂 Good luck, Amy!