Cheese lovers rejoice! This recipe for Sharp Vegan Nut Cheese satisfies your cheesy cravings with its tangy and nutty flavor. It can even be formed into logs or balls!
After the tremendous success of my Basic Almond Cheese recipe, I’ve been playing around with that base recipe to create new and exciting vegan cheeses. While that almond cheese is still a go-to recipe for me, this sharper and nuttier riff on the classic is a new favorite. The addition of cashews and pine nuts not only adds flavor, it also changes the texture and consistency of this cheese in comparison to the almond-only version. The nutritional yeast imparts a certain cheesiness and the miso adds to the tangy complexity. If you liked the almond cheese, give this new one a try!
As you can see, this cheese can be easily rolled into different shapes and then coated with all sorts of ingredients. Nuts, seeds, herbs, spices, and dried fruits are all wonderful coatings for this yummy cheese. Alternatively, you can also stir these directly into the cheese. For this post, I made two versions using the single base recipe below:
~herbed (parsley, dill, thyme) sharp cheese ball coated with toasted sesame and nigella seeds~
~plain sharp cheese log rolled in toasted pumpkin seeds and chopped dried cranberries~
Experiment with the ingredients you have on hand. Sunflower seeds are a very tasty addition. Chopped olives or pickled chiles folded into the cheese would bring interesting bursts of flavor. And, of course, a thick dusting of herbaceous zaatar would be sublime.
This would make a fine addition to a vegan cheese board or appetizer plate for gatherings. The cheese spreads easily and is great when served on toasted crostini or multigrain crackers. You can also form smaller medallions, toss them in bread crumbs, and pan-fry lightly to create a crunchy, cheesy topping for salads! Let me know how you experiment with it and what your favorite additions or coatings are!
- ¾ cup (100g) unroasted, blanched almonds
- ¾ cup (100g) unroasted cashews
- 2 Tablespoons (20g) toasted pine nuts
- 2½ Tablespoons (36 ml) lemon juice
- 3 Tablespoons (45 ml) olive oil
- 2 Tablespoons (10g) nutritional yeast
- 1 Tablespoon (18g) miso
- ½ clove of garlic
- ¾ teaspoon sea salt
- ½ cup (125 ml) water
- Soak the almonds and cashews together in water for 6 hours or overnight.
- Preheat oven to 325°F (165°C). Drain and put the almonds and cashews into a blender with the toasted pine nuts lemon juice, olive oil, nutritional yeast, miso, garlic, salt, and water.
- Blend on high until the mixture becomes as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.
- When smooth and creamy, remove the mixture from the blender into a lightly oiled, oven-safe ramekin or dish. Smooth the top and bake for 30 minutes.
- Remove from oven and cool for 15 minutes. The baked cheese will appear crumbly. Scoop it out onto a large plate and mash the whole thing with a large fork (similar to how you would mash a banana). You want to mash it until it is reasonably smooth and consistent. You'll never entirely remove all the lumps, but that's ok. Put the mashed cheese back into the dish, cover, and refrigerate for at least 2 hours.
- After it has chilled, remove the cheese and divide it in half. If you are mixing anything into the cheese (like herbs, spices, etc.), do this now. You can now make 2 logs or 2 balls. It should be easy to roll with your bare hands. If you find it difficult, lightly wet your hands with water before rolling. Coat the outsides with whatever you'd like. Store wrapped in plastic or in an airtight container in the refrigerator.
-If you want to make the cheese medallions like those in the photo above, roll little balls of the cheese then flatten them. Roll these medallions into plain breadcrumbs. Pan-fry with a little oil over medium-high heat until the breadcrumbs have browned.
For a more neutral-flavored (but just as tasty) vegan cheese, check out my popular Basic Almond Cheese recipe!