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Almond 'cheese'

A deliciously creamy, firm but spreadable dairy-free 'cheese' that can be used for sandwiches, crackers and salads.
Prep Time 20 mins
Soaking time 12 hrs
Total Time 12 hrs 20 mins
Course Snack
Servings 14 portions


  • 140 grams blanched almonds soaked overnight in water and drained or leftover almond pulp from making almond milk
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ cup water

Outside flavourings

  • 1 tbsp ground black pepper
  • 1 tbsp chilli flakes
  • 1 tbsp mixed herbs


  • Place all the ingredients into a blender and blend for five minutes or so until the mix is very smooth. Try not to add any more water, but if the blender is struggling add as little as possible - the more that goes in, the more has to come out!
  • Rest the sieve over a bowl. Line the sieve with the cheesecloth. Place the mix into cheesecloth, tie it up and give it a squeeze. Place a weight like a tin of beans on top. Leave overnight to drain in the fridge.
  • In the morning open up the cheesecloth and pinch the almond mix - it should be soft but stick together.
  • Spread out 3 plates and sprinkle the 3 different coatings on each one.
  • Divide the mix into 3 portions. Remove one portion and gently form into a log. Roll it on a chopping board to get it even then place in one of the flavouring and roll it again to coat it. Repeat with the other 2 portions and flavourings so you end up with 3 logs - one black pepper, one chilli flakes and one mixed herbs.
  • Transfer to a cheese board and use straight away or keep in a plastic container in the fridge. Use within 3 days.
Keyword dairy-free cheese, healthy cheese, low saturated fat, OMS friendly, vegan cheese