Vegan Almond Dill Cheese
I LOVE making nut-based vegan cheeses. Usually my recipe is simply nuts blended with olive oil and salt, then enjoyed as a spread. Today I’m going to share a slightly more complicated vegan cheese, but trust me when I say that it’s worth the effort. It’s been quite a long time since I’ve eaten non-vegan cheese (almost 8 years!) so I’m not exactly sure what style of cheese today’s Vegan Almond Dill Cheese should be classified under…if you try the recipe and have an idea I would love to know!
The recipe could definitely be enjoyed as a spread but what makes it special is that the water is drained out of the cheese overnight then it’s lightly baked, giving it a slightly hardened “rind” on the outside and a creamy center. I had fresh dill on hand from making potato salad so I opted to give the cheese a little extra flavor but if you don’t have fresh dill you can omit it and you’ll still have a super yummy cheese.
- 1 cup almonds, soaked at least 8 hours
- juice of 1 lemon
- 1 tbs apple cider vinegar
- 1 garlic clove
- 3 tbs nutritional yeast
- ¼ cup olive oil
- 1 tsp agave
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1 tbs water+ more if needed to blend
- ¼ cup chopped dill
- Drain and rinse almonds.
- Combine all ingredients (except dill) in blender or food processor until smooth. Transfer to bowl and stir in dill.
- Line a strainer with cheesecloth. Pour cheese mixture over cheesecloth. Place in refrigerator and let sit overnight.
- Enjoy cheese as a spread or form into two rounds and place on a baking sheet lined with parchment paper.
- Bake for 20 minutes at 300°, until edges are firm and slightly darkened. Let cool before enjoying.
That looks really good! As soon as I run out of the vegan cheeses currently in my fridge I’m totally making it.
Enjoy!! 🙂
I just love how simple your recipes are. Happy vegan mofo 🙂
this looks amazing!! Can I use dried dill? I have tonss of dried dill and not sure what to do with it. Thank you!
I haven’t used dried dill before but I’m sure it will still be tasty! Let me know how it goes!
Can I just say WOW 😀 Awesome looking cheese! I am sure it was very delicious!
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Hi Ilene, do you think it is possible to dry it in a dehydrator instead of baking? Thanks =)
Absolutely! I would try it in the dehydrator at 115° for somewhere between 12-24 hours depending on hardened you like the rind.
I don’t know where I would find the agave. Can I just use tequila?
This looks delicious! I just put almonds in the fridge to soak so I can make this tomorrow!
Awesome! Enjoy!
So this could be a useful way to use nut pulp after making any nut milk.
I would like to have a piece of this “vegan almond dill cheese”. Thank you for sharing!!