I tried cashew spreadable “cheese” and other nut cheese way before going full time plant-based. It was yummier than any vegan alternative that I have ever had. I don’t really like meat, so meat-like vegan alternatives weren’t my main focus. But I did love cheese, so I was on the lookout for a delicious substitute.
In the first couple months of going vegan, I relied heavily on super processed fake cheeses. Shredded “parmesan”. Sliced “gouda”. Nacho “cheese”.
And they are usually covered in plastic. With the mind shift towards sustainability and health, it didn’t make much sense to be buying these alternatives.
And 6 slices is like $5.79.
While I do get the sliced cheese sometimes as a special treat, I have switched towards making my own spreadable cheese.
Not only does it eliminate plastic waste, it’s also very easier than you think to make from scratch.
Description: Vegan Almond “Cheese” Spread
Diet: Plant- Based, Vegan, Gluten-Free, Soy- free
Ways to make low-waste: buy bulk almonds, buy bulk nutritional yeast, buy bulk spices
Recipes makes: about a cup of “cheese” spread
Soak time: 25 minutes
Put-Together-Time: 5 minutes
Total time: 30 minutes
1 cup of almonds
1 cup of boiled water
2 tablespoons of nutritional yeast
Zatural Pink Himalayan Sea Salt
Soak almond in boiling water for 20 minutes.
Add almonds to food processor
Blend with 1/2 cup of almond water
Add nutritional yeast and spices
Blend until creamy
And voila! And this is just a neutral base that can be used to create so many more variations and recipes
Add chili powder, cumin, and chiptole to create the perfect Mexican cheese for burritos. Or blend with more liquid to make a nacho cheese.
Put on fresh bread and make a grilled cheese.
Add basil to create a ricotta cheese and put together a lasagna.
Or just spread on toast with some green onion garnish for a savory snack.
Your full-time plant-eater and part-time vegan cheese maker,