Garlic & Herb Almond Cheese
This is such a great plant based alternative to regular cheese. It is sp creamy and made with some of my favourite flavours; garlic and lemon. Now it doesn’t taste the same as normal cheese, but it’s similar and a great option for anyone on a dairy or lactose free diet. There are so many ways to use this cheese, on crackers, bread, bagels or in your favourite sandwich.
What you need for vegan cheese
- almonds
- garlic clove
- coconut oil
- nutritional yeast
- mixed herbs
- lemon
- water
- sugar
How to make the garlic and herb almond cheese
Soak the nuts in boiling water for an hour.
Drain and rinse the nuts, then add to a food processor with the rest of the ingredients.
Blend to your desired texture and creaminess.
Leave to cool, and then set in the fridge for 1-2 hours, then it’s ready to eat!
You can use other nuts besides almonds – I liked the texture the skin of the almonds gave to the final result.
It can be spread on crackers or even in sandwiches to create a delicious filling!
Feel free to tweak the recipe amounts to suit your tastes, e.g. more or less water depending on how thick you prefer it
More delicious vegan recipes
- 5 Minute Beetroot & Cannellini Dip
- Vegan Basil Pesto
- Cashew Cheese
- Creamy Vegan Nacho Cheese
- Guacammus (Guacamole & Hummus)
Did you make this garlic and herb almond cheese recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
Ultimate Vegan Garlic & Herb Almond Cheese
Ingredients
- 55 g almonds
- 1 small garlic clove
- 2 tbsp coconut oil
- 25 g nutritional yeast
- 1 tsp mixed herbs
- ½ lemon (juiced)
- 80 ml water
- ½ tsp sugar
- 1 tsp salt
- pepper (just a pinch)
Instructions
- Soak the nuts in boiling water for an hour.
- Drain and rinse the nuts, then add to a food processor with the rest of the ingredients.
- Blend to your desired texture and creaminess.
- Leave to cool, and then set in the fridge for 1-2 hours, then it’s ready to eat!
Video
Notes
- You can use other nuts besides almonds – I liked the texture the skin of the almonds gave to the final result.
- It can be spread on crackers or even in sandwiches to create a delicious filling!
- Feel free to tweak the recipe amounts to suit your tastes, e.g. more or less water depending on how thick you prefer it
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
12 comments
Haz
Hi, I really want to try this recipe, but I had a question, how long does it keep in the fridge ? Thanks a lot for sharing with us, have a good day
Lily Combra
Just made it!! It is amazing!!!!! We can not get over how delicious… it tastes like vegan pate!
Terry Tinsel
Thanks, I had to substitute with cashews as out of almonds – also I added in 2 teaspoons of Dijon mustard for a mild kick. Super tasty. 👍
custom beowulf paper
This is a great recipe to suit my own tastes and preferences of my family! I value your efforts to share new recipes!
Julia Wagenaar
I just made this recipe and I absolutely love it. I would have preferred it completely smooth, but my blender doesn’t do that :p
Camille
Just made this to go with cheese and crackers on Christmas and Boxing Day 🙂 I add extra garlic to mine
Sherry Miller
The garlic and herb recipe was way too salty with one teaspoon of salt. I could not eat it. 1/2 teaspoon would have been just right..
kyla g
can i substitute coconut oil with olive oil?
obi a
I did so and it turned out pretty good. I’m going to try it with coconut oil next time!
Vaidehi Muley
Hello!
I love your recipe. Can you help me out with how long you can store this cheese in the refrigerator?
Hannah Bogue
This really impressed my friends as a snack with. crackers at a party thanks so much!
Emily
A go to recipe that’s so tasty – I could eat it with a spoon!