Dairy-Free Almond Cheese

Dairy-Free Almond Cheese

This almond cheese recipe by The Spruce Eats is a simple way to experiment with making your own nut-based cheese! Vegan and dairy-free, this is a great substitution for traditional cheese. Expect a cookie-dough-like consistency and for your almond cheese to keep in the fridge for up to two weeks.   


  • 1 cup whole, raw, almonds (we recommend blanching them!)
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 cup water


You’ll want to do some almond prepping a day or so before actually making the almond cheese - these extra steps make all the difference! 

We recommend opting for blanched almonds - this is just a fancy way to say almonds with their skins removed. If you can’t find blanched almonds, simply pour boiling water over almonds and let them sit for a few minutes before draining and rubbing the almonds with a towel. This should effectively remove the skins and ensure your almond cheese has a smoother and more traditional-cheese like texture. 

You’ll also want to soak your blanched almonds in cold water for 24 hours to help saturate the interior and guarantee a creamier result. Pop them in a bowl with some water, cover the bowl, and refrigerate. 

After the allotted time is up, rinsed and drain your almonds… now it is time to make your cheese! 


  1. Put the balanced almonds, lemon juice, olive oil, salt, and water in a food processor or high-powered blender. If you are option to add any additional ingredients (herbs, spices, nutritional yeast, etc) - add them now!
  2. Blend for about 5 minutes or until the mixture is smooth
  3. Scrape the mixture into colander lined with a double-layer of cheesecloth.
  4. Roll the cheesecloth tightly around the mixture, create a bundle, and seal the bundle with a band or string. Give it a few gentle squeezes to remove excess moisture. Return the bundle to the colander and pop it into the fridge. Tip: put a rimmed plate under the colander to catch any draining liquid. Leave the cheese to firm up in the fridge for minimum 12 hours. 
  5. After 12+ hours have passed, peel the cheesecloth carefully off your almond cheese and enjoy!



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