Vegan, Gluten Free, Soy Free
Almond Cheese Cost: $7.00
Pepper Jelly Cost: $5.80
When I made the decision to go vegan three years ago, one of the hardest things to "give up" was cheese. I'm pretty sure many people can relate to that or have often thought "I could go vegan if cheese was vegan." But three years ago I did not know about the many vegan cheese options that exist and that you can actually make cheese from nuts and seeds! I thought my only vegan cheese options were a couple brands at the supermarket, and while they are good, I still missed having a block of cheese that I could eat with crackers.
Luckily, the vegan meat and dairy industry is exploding at the moment and there are more options than ever. Vegan shredded cheese, peppery cheese, smoked cheese, cheese blocks, cheese sauce...it can all be found in stores now and it is amazing! But then I thought, what if I make my own cheese at home? It seems so intimidating, so difficult, so time consuming. I was so wrong.
I chose to use almonds instead of cashews for this cheese because I like the slightly nutty flavor that it adds, and lets be honest, almonds are cheaper than cashews! But what I truly love about this recipe is how simple it is. Literally just throw the ingredients in a blender, let the mixture sit over night, and then bake it in the morning. It really can't get any simpler than that. And an added bonus: its totally customizable to your preference. Would you rather have a spicier cheese? Add peppercorns or cayenne! Prefer a sweeter cheese? Omit the nutritional yeast and add cranberries!
I also included my recipe for chia pepper jelly because it pairs incredibly well with this cheese and a fresh baguette. So well that I almost thought I was in France...almost!