An easy recipe for savoury garlic herb vegan almond cheese spread that’s bursting with flavour and can be used in many ways. It’s great on crackers, sandwiches, and as a veggie dip!
Confession: I have yet to try a store-bought vegan cheese I like.
And that’s not to say that there aren’t any good ones out there. I just haven’t had a good one that I like yet (Is there one that you love? Tell me about it in the comments!).
So when it comes to vegan cheese products from the store, I just stay away. However, I got a little curious with all the vegan cashew cheese recipes out there and decided to try something with almonds.
What I came up with is this garlic herb vegan almond cheese spread that’s bursting with flavour and can be used in so many ways.
So why didn’t I just make a cashew cheese recipe when there are already so many to be found on the internet?
I can’t.
A family member has a severe allergy so I cannot have cashews in the house. And I’m fine with that, I’ve never had cashew cheese, so it’s not like I feel as if I’m missing something. Quite the opposite. Especially when I have my vegan almond cheese spread!
Since coming up with this recipe, I have been putting it on everything. Like the hot sauce lady. You know who I mean 🙂
I LOVE it slathered on a good veggie sandwich or on a toasted bagel and especially on crackers:
There aren’t too many ingredients needed to put this recipe together and the ingredients aren’t complicated (simple like my easy kale chips!).
What is Nutritional Yeast?
The one ingredient you may not have tried before is the nutritional yeast. If you haven’t used it before, read this article. It’s quite nutritious and can be used many ways. Buy a bag and put it in everything you want to give a little “cheesy” flavour to.
This recipe is also very easy and straightforward. The hardest part is being patient while the almonds soak. They need to soak for 24-hours, so be sure to plan ahead.
After the almonds have soaked, I don’t peel the skin off, but you can if you’d like.
I skip that step because the skin becomes so soft after being soaked that it makes no difference to the recipe since it doesn’t change the taste or the texture.
The only way you know the skin is still there is because you see the light brown specks in the finished spread (look at the pictures above and below to see what I mean).
If you prefer to not have the almond skin as part of the spread, you can do one of two things:
- You can either start out by using blanched raw, natural almonds
- You can peel the skin off yourself after the almonds have been soaked. The skin comes off really easily at that point, it’s just a little time consuming. It’s totally up to you and whichever way you go, your result will be the same and of course, delicious!
Customize by Using Your Favourite Herbs
Another good thing about this recipe is that you can alter the flavour based on your favourite herbs.
While testing, I tried making it with chives, and then with dill, and they were both so delicious, but the parsley is my favourite.
The spread is soft enough to also be used as a veggie dip. See how versatile it is? There are probably many other ways it can be used that I haven’t tried yet!
If you make my garlic herb vegan almond cheese spread, tell me your favourite way to use it!
Leave a comment below, or even better, show me! Post a picture to Instagram and be sure to tag me, I’m @delightfuladventures over there and my hashtag is #delightfuladventures.
Craving a little something sweet after making this recipe? How about checking out one of these?
- Coconut Mango Chia Pudding
- Key Lime Cups
- Vegan Lemon Strawberry Cheesecake Bites
- Vegan Gluten Free Blueberry Crisp
And here are some other easy vegan recipes you may also like:
About those crackers…
So many of you have asked about the crackers in the first few pictures! They are by a brand called “Mary’s Gone Crackers.” They are delicious and also happen to be vegan and gluten-free. You can look for them at Costco, your grocery or natural foods store, or you can also find them on Amazon. (I always have a box in my cupboard!)
How to Make Vegan Almond Cheese Spread
Garlic Herb Vegan Almond Cheese Spread
Ingredients:
- 1 cup whole raw almonds (see notes below)
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup finely chopped fresh herbs (see note below)
Instructions:
- Place the raw almonds into a glass container and cover with water. Cover, and place in the refrigerator. Soak for 24 hours.
- Drain and rinse the soaked almonds after the 24 hours have passed.
- Place the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt into a high speed blender. Blend until smooth.
- Empty mixture into a bowl, add chopped herbs and mix until everything is combined.
- Place in an airtight container and refrigerate for a few hours so the flavour can develop.
- Store unused spread in the refrigerator in an airtight container for 4-5 days.
Recipe Notes:
- Be sure that you are using a high-speed blender for this recipe. A regular blender will not work. (I use my Nutri Bullet or Vitamix and both work very well.)
- Use only blanched or natural whole, raw, unsalted almonds for this recipe, NOT slivered almonds or roasted almonds.
- Blanched almonds come with the skins off to make things a bit easier for you, but if you cannot find them, you can also use almonds with the skins on BUT, be sure to peel the skins after they have been soaked. This step is a little time consuming, so be sure to factor this into your prep time.
- Use your favourite herb and be sure to chop it up really well. My favourite is parsley and I also love using dill or chives (but not at the same time!).
- After soaking your 1 cup of almonds, they will expand a little. The soaked almonds will equal 1 1/2 cups.
- Spread will keep in the fridge for 4-5 days.
- Recipe makes 1 3/4 cups of spread. Nutrition info is for 1 serving of 7 (1/4 cup) and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition Info:
Miranda Clark says
I didn’t see the part about not using roasted unsalted almonds. Should I go out and get a different bag? Or will the roasted almonds be alright? Thanks!
Gwen Leron says
Hi Miranda, I have not tried making it with roasted almonds but I do know that the flavour will be different since roasted almonds have a much stronger flavour when compared to the more neutral flavour of raw almonds. For the absolute best results, I would recommend sticking with raw almonds, but if you can’t get them, I don’t think it would turn out bad, just the flavour may not be as it is meant to be. If you do try, let me know how things go!
Annie says
I made almond milk and was researching what to do with the pulp when I found your recipe. What a treat! I was a little skeptical but it turned out amazing! I followed the advice of another commenter and added a little chipotle in adobo and that bit of smokiness really enhanced the flavor of an already delicious recipe. Thank you!!
Gwen Leron says
I’m so glad you gave it a try with the pulp, Annie! It’s a great way to use it to avoid any waste. And I really need to try that suggestion with the chipotle in adobo, it sounds delicious 🙂 I’m so happy you like the recipe.
Ann says
Hi, love your herb vegan almond cheese recipe, searched for recipes to eat more healthy. I want to try it, but have a couple of questions: 1.) would this spread sub for the cottage cheese on a garden salad, 2.) does it taste kinda like (cottage cheese?) 3.) I like the Mary’s Gone Crackers you have in the picture: which of the flavors are pictured: original, herb, black pepper, or jalapeno ? Thank you so much!
Gwen Leron says
Hi Ann! I’m glad you found the recipe and that you’re interested in trying it. Here are the answers to your questions:
1) The texture of the spread is not like cottage cheese at all. I suppose you can separate and form the spread into small pieces and sprinkle it onto your salad but it’s not going to be a replacement for the consistency and texture of cottage cheese.
2) No, it does not taste like cottage cheese. I have not had cottage cheese in over 10 years, but from what I remember, it has a very neutral flavour, this spread is flavoured with herbs spices, so the flavour is quite different.
3) It’s the “original” Mary’s Gone Crackers you see in the picture.
I hope all of this helps, let me know if there’s anything else, take care 🙂
Rachel says
I love this recipe and make it often! My secret ingredient is adding a few peppers from a ‘chipotles in adobo’ can. Absolutely amazing and a little spicy. Thanks for the DELICIOUS easy recipe!
Gwen Leron says
I love the spicy addition, Rachel! Great idea! I’m very happy to know you like the recipe so much, thanks for taking the time to leave your note 🙂
Sonya says
This recipe sounds so inviting and I can’t wait to try it. I have two questions though:
1. Do you think I can substitute the almonds with any other nut (almond and cashew intolerance)?
2. I’ve been considering buying a Nutribullet, are you really using the 600 Watt one? Is it powerful enough for nuts?
Thank you!
Gwen Leron says
Hi Sonya! Hmm, I have not tried it with anything else other than almonds. I think sunflower seeds would be the best option outside of almonds and cashews. And yes, it’s the Nutribullet 600 watt that I have and it is good enough for this recipe. You don’t need to get things blended until they are perfectly smooth and the nuts are soaked beforehand, so it softens them quite a bit. It would be even easier with sunflower seeds since they are already naturally softer than almonds. If you make it with the sunflower seeds, please come back and let me know how things go!
SFerd says
If I use whole blanched almonds, should I increase the amount?
Gwen Leron says
Hi there, whole raw almonds that are either blanched or natural almonds are exactly what you need to make the recipe, so no need to change the measurements 🙂 Please let me know how things go!
Erin says
Could you use dried herbs instead of fresh?
Gwen Leron says
Hi Erin, yes, you can use dried herbs instead, but you will have to use less since dried herbs have a stronger, more concentrated flavour. I would use about a tablespoon to a tablespoon and a half of dried herbs in this case. Let me know how it turns out! 🙂
Faye says
This was so good! I will definitely be making it again. I love cashew cheese myself but my mother is allergic and I was taking this to a family get together and wanted to make something she could eat too. I’m totally sold on it. Thanks for the recipe!
Gwen Leron says
You’re welcome, Faye! I’m so happy you tried the recipe and liked it. Thanks so much for your note 🙂
Kelli says
Could I use almond flour instead of soaking and grinding whole almonds? Has anyone tried?
Gwen Leron says
Hi Kelli, I have not tried to make this recipe with almond flour, however, I do not think it would turn out well, best to stick to the whole almonds for best results. Let me know if you have any other questions 🙂
Bernadette Morrissey says
I’m wondering if I can freeze this .. there are just two of us .. do not want it to spoil .. do not want to waste it …
Gwen Leron says
Hi Bernadette, I’m not sure how well it would freeze as I’ve not tried it myself. If you feel it would be too much, the recipe can be halved so there is no waste. Let me know how things go 🙂
Sheila Caplan says
Can a food processor be used instead of a high speed blender?
Gwen Leron says
Hi Sheila, a food processor should work just fine! Let me know how things go of you try.
Lori says
Hi. Can the nutritional yeast be left out of this?
Gwen Leron says
Hi Lori, I have not tried making it that way, the nutritional yeast add a little bit of a cheesy flavour to the recipe so you will miss out on that. That being said, I think it would still taste good without it. Let me know how it turns out if you try! 🙂
Liron says
This looks great. Quick question though: why do the almond have to be whole and not silvered? How does that make a difference if they’re raw anyway? Thanks!
Gwen Leron says
Hi Liron, slivered almonds are smaller and thinner than whole almonds. 1 whole almond is less almond than 1 slivered almond, so 1 cup of whole almonds is more volume than 1 cup of slivered almonds. So if slivered almonds are used, the recipe will not turn out right since you will be using less almonds. I hope this makes sense! Let me know if you have further questions.
Rachel says
Love this recipe! It’s fantastic on its own but also great as a cream cheese substitute on a bagel. Excited to make it for the 10th time for a Thanksgiving appetizer. Yum! I use green onions as the added herb and it’s delicious! Sun dried tomatoes are also a great addition!
Gwen Leron says
The 10th time! That makes me so happy to hear, Rachel! I haven’t tried it with sun dried tomatoes yet, but I will try that for sure. Thank you for taking the time to write your note, I appreciate it 🙂
Wendy says
Would the taste of the cheese be bad if you didn’t use nutritional yeast? Have you ever made it without it?
Gwen Leron says
Hi Wendy, I have not tried it, but I don’t think it would taste bad. The nutritional yeast adds a bit of a “cheesy” flavour to the recipe, so if you omit it, you will miss out on that. I hope this helps, if you try it without the nutritional yeast, let me know how it goes! 🙂
Nicole Allard says
Hi! I have made this and it is absolutely delicious. My picky eaters love it with crackers. Thank you for creating this. I can’t wait to get creative with flavors and herbs.
Gwen Leron says
I am so glad it passed the picky eater test! And yes, that’s a nice thing about this recipe, you can swap ingredients in and out to create new flavours. Thanks so much for your note, Nicole 🙂
cindy says
Hi! i don’t do any oils. Do you know if this recipe would work if i omitted that tablespoon of oil? Thank you for your time & recipe! blessings!
Gwen Leron says
Hi Cindy! It would work fine without the oil. Let me know how you like the recipe after you make it, I hope you love it 🙂
betty says
I made it with half water/ half coconut milk and it turned out nice and creamy and delicious.
Gwen Leron says
Wonderful! Glad to hear it worked well with your substitution 🙂
Andrea says
and, again, for anybody dealing with yeast or candida issues, the nutritional yeast is non-Candida – it’s inactive, so it WILL NOT or SHOULD NOT affect anyone with these issues (I have them too).