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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
- Vegan Ricotta 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.
BOBBI says
Oh do I need this book!! We have been trying to eat better and not eat cheese but boy is it hard! I love cheddar but I haven’t met a cheese I don’t like so I’m in trouble.LOL
Jenn S. says
That’s how I used to be too, Bobbi. The sharper or stinkier, the better. 🙂 Once you wean yourself off, you won’t miss it. But it does take some time to realize that!
Taylor says
I’d really love to go vegan, but I travel a lot, and vegetarian is hard enough. However, at home, one of my obstacles to going vegan is my love of cheese–although I feel like this is a flimsy excuse. As such, I’d be most excited to try a cashew brie and sharp cheddar. I cannot wait to try this cheese dip…I don’t love smoke flavor that much, so I’ll probably just stick with regular salt. Do you think it will still taste good?
Jenn S. says
Hi, Taylor. Traveling can definitely be tricky. I always check to make sure I have a mini fridge and microwave in the hotel room and bring along my own food. More often than not I use flavorful pestos, hummus, or creamy avocado to replace the richness and mouthfeel that I used to get from cheese. I don’t even miss it anymore and when I do take a bite of real cheese, it’s not like I remember…definitely not the love I used to have. But, it is so nice to have these dairy free cheese options for those times when you really want that cheese taste and texture. This recipe definitely won’t be as flavorful without the smoke. You’ll probably need to add more nutritional yeast and pimientos. Start with the recipe as written, but use regular salt. Then taste and adjust from there. A tbsp bit of miso or apple cider vinegar might be good too to give it a stronger flavor. Let me know how it works out!
Sandy @ Ginger and Scotch says
I don’t think I could ever give up cheese but I have had some lovely nut-based vegan cheeses that were just so flavorful that I wouldn’t mind having them every once in a while.
Jenn S. says
That’s great Sandy. Glad you found some you liked it!
jacquie says
i’m with Pia in that i’m very interested in the nut-free versions as well. and the cheddar – even if it does have nuts 🙂
Jenn S. says
Excellent! Good luck, Jacquie!
Syama says
The pictures here is more inviting that the originals . I am always looking for no diary options and will be giving this a try . Thank you for sharing !
Jenn S. says
Oh, thank you, Syama! I hope you love it!
Ginny McMeans says
Oh my gosh! I love this cheese and I really want that cookbook. I didn’t even know that smoked sea salt existed. I’ve entered to win and love your blog.
Jenn S. says
I didn’t either until this book! It was actually quite easy to find. BUT, you could totally use a few dashes of liquid smoke and regular salt too. Good luck!
Erin Clarkson says
Woah this looks amazing! I am low key lactose intolerant, so always looking for a cheese based alternative!! The cheddar looks so good <3
Jenn S. says
This book would be perfect for you, Erin! Good luck!
Brandi Crawford says
I can’t believe this only requires a handful of ingredients. I just watched a documentary talking about all of the things you mentioned about plant based. What a great post!
Jenn S. says
Thanks, Brandi! Which documentary did you watch? What the Health has been on my list and I hear that’s a really good one.
Michelle says
I am excited to make a Brie style cheese!
Jenn S. says
I hope you get a chance to try it! Good luck, Michelle!
Amanda Hunter says
Cashew Truffle Parmesan!
Jenn S. says
That’s on my list too!! Sounds so good!
Rusty M says
ALL the cheeses!! Thanks for the chance!
Jenn S. says
HaHa! I’m with you! Good luck, Rusty!
Piper says
I’m most excited to try the cashew Brie.
Thank you for the post and giveaway!
Jenn S. says
Thanks for stopping by, Piper! Good luck!
Ashley Mauceri says
I would love to try a new vegan feta! Thanks for the giveaway.
Jenn S. says
Good luck, Ashley!
Diana says
Almonds are soaking as we speak! Thanks for the opportunity!
Jenn S. says
WooHoo! Hope you love it! We’ve been eating it with everything! Good luck!
Pia says
Yes, yes, YES! I have honestly heard so much good stuff about Julie’s book, so I’m like super excited about this giveaway -thanks for the awesome opportunity, Jenn!
That said, what I’m most curious about isn’t one cheese in particular, but rather the whole selection of nut-free options. After all, many of the vegan cheese recipes online are nut-based, so I’d love to see what alternatives Julie has managed to come up with 🙂
Jenn S. says
You will love the book, Pia!! And you are right, most everything you see is nut based. The same is true for this book, but it’s definitely nice to have the nut free options as well. Good luck!