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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.
Mary Ellen - VNutrition says
I was soooo cheese obsessed before going vegan. When people say to me “I would never be able to give up cheese”, I kind of laugh because I used to have a drawer in my fridge of just cheese.
I’m excited to try the Faux-Quefort – yum!
Jenn S. says
Yes, me too!! I totally get it – it’s hard – but so worth it once you get over the addiction.
Who Let the Mum Out? says
Macadamia Nut Herbed Goat Cheese sounds lovely!
Jenn S. says
Yes, I agree! Thanks!
Lauren says
This book sounds amazing!! I think I’d like to try the cashew brie and the gorgonzola, but this smoked almond cheddar sounds amazing!! I host thanksgiving every year, and, since going vegan, I’ve struggled to find alternatives to the usual cheese platter. I think I’ll have to make all three!!
Jenn S. says
And what a beautiful cheese platter it will be! Good luck!
Lydia Claire says
I really miss a good smoked gouda so I am definitely intrigued!
Jenn S. says
I hope you get to try it! Good luck!
Julie says
Gorgonzola, by far!!!
Jenn S. says
YES!! Me too!
Corrine says
I am looking forward to trying the fondue recipe. =)
Jenn S. says
Yes! Fondue needs to make a comeback! 🙂
Melissa says
I would love to try an almond cheddar! I’m a cheese addict, but trying to cut back on my dairy intake. This sounds perfect!
Jenn S. says
Thanks, Melissa. Good luck!
Karen D says
I want to try the Gorgonzola. Miss blue cheese.
Jenn S. says
Me too! I used to love the stinky cheeses!
Amy Katz from Veggies Save The Day says
This is a fun book! I love the mac and cheese recipe from it that I shared on my blog. No one has to give up the flavors they love!
Jenn S. says
Agree!! And I love the mac and cheese too!
Michele W says
Wow! This book looks amazing! I would probably start by trying the spreads and sauces, especially the ancho chile cheese spread but I’m also really interested in trying some of the nut-free cheeses. Like everyone else I love cheese and like Stacey’s daughter I have a TBI and am overweight. Consequently I need simple recipes, which is why I would start with the spreads and sauces, but I also know I need to be careful and save eating even plant-based cheeses for an occasional treat because nuts are pretty calorie dense. That said, I’m excited about the chance to give these recipes at try and plan to make the smoked almond cheddar cheese in the next few days. Thanks for the chance to win a cookbook!
Jenn S. says
Hi, Michele! I’m excited to try the Nacho Cheese too! I agree that even plant based nut cheeses should be considered a treat because of the calories, but they definitely have many more nutritional benefits than dairy cheese does. Good luck!
Gwen says
I make an almond cheese spread very much like this one, so I already know this is delicious 🙂 This definitely looks like a book I need to add to my collection…not that I need another recipe book 😉
Jenn S. says
Is it possible to have too many cookbooks?? 🙂 You’d love it, Gwen!
Dianne says
I’ve made this cheese spread, too, and it’s so good! It’s a really great book.
Jenn S. says
Yes, I’m loving it so far. And we’ve been putting this Smoky Cheese Spread on everything!
Nancy says
Cheddar would top my list followed by a feta. I am trying top greatly limit my dairy as it makes me mucousy.
Jenn S. says
A lot of people have that problem with dairy. Hopefully, you’ll like these dairy free cheese just as much!
Honey says
It’s hard to choose what I’d be most excited to make – I love form cheeses because they slice and grate like cheese, but the taste of spreads and sauces usually end up being my favorite. The ancho chili nacho cheese sounds divine!
Jenn S. says
Yes! Nacho cheese sauce is the best!
STACIE M says
This will be just what I need to get my daughter who is severely overweight and suffers from TBI to go vegan. Cheese is the one thing that has been impossible for her to give up! IF I can place great cheeses in front of her and assure her she can have cheese and eat it too, we may just be able to get healthy again! Thank you for the giveaway!
Jenn S. says
Good luck, Stacie! I wish you all well!
STACIE M says
Jenn I just looked at what all is needed in the book, I cannot get the stuff, please remove me from the competition, still posted on fb, cause I love you! Stacie
Jenn S. says
Hi, Stacie. Are you sure? You definitely don’t need fancy equipment or ingredients for all of the recipes. For sure, there are some that are more involved, take more time, and require things you may not already have in your kitchen. I think you would for sure enjoy the easier recipes. But it’s totally up to you! I understand. And thanks for the FB love! Muah!
STACIE M says
Sorry Jenn, this went to my spam. We tried the Smoked Almond Cheeder recipe above and she loved it! So yes, please re-enter. Anything will be better than nothing and she said after tasting “if this is vegan, I can do this” She is on disability and so could not buy the stuff, nor could I so I did not want to disappoint. The positive feedback gave me hope. She is at a dangerous weight and cannot go through surgery because of her physical and mental issues. So yes, please enter. Thank you for understanding and coming back to me! You are still the best! Nothing but sunshine for you Jenn!
Jenn S. says
You got it! Happy to hear she liked it!