Your whole food, plant-based life.

Raw Recipe: Simple Almond Cheese

Nut cheeses are a great item to have in your raw food recipe collection. They are tasty, easily support the addition of many herbs and spices, and will impress your raw and non-raw friends a like! There are a couple of different ways to make nut cheeses.


You can make delicious nut cheeses with macadamia nuts, cashew nuts and many other nuts and seeds.


Macadamia Nut Cheese made with probiotics.

(From the Rawmazing Holiday Book)

Probiotics: Probably the easiest, but most expensive way to make the “cheese”  is to use probiotics. I love how this “cheese” tastes and the texture is wonderful and it is quite fail-proof. The only drawback is the cost of the probiotics. Most recipes require at least a teaspoon, which can be more than half a bottle of capsules. On the plus side, the cheeses are wonderful, the probiotics don’t require advanced preparation.


Cashew Cheese made with Rejuvelac

(recipe here: Cheese)

Rejuvelac: Raw Cheeses made with rejuvilac also have great taste and texture but can be a little more temperamental. Plus, you need to add a couple of days to your process to make the rejuvelac. The grain needs to be sprouted first and then made into rejuvelac. It can be a bit time consuming. That said, it makes a great cheese with wonderful, tangy taste and good texture.


Simple Almond Cheese (recipe follows)

Simple Cheese: Simple cheese spreads and simple cheeses can be made with just nuts and no fermentation process. I usually prefer these cheeses for spreads, but they can also be firmed up and dehydrated to form the rind.

Different nuts not only taste different, but also will give different textures. Almonds make a clean tasting cheese that is a little grainy. Macadamias make a beautiful, creamy cheese that develops good firm texture. Cashews make a smooth, easy to flavor cheese that has a bit of a softer texture.

Today’s recipe is pretty simple. I started my “cheese” when I got up. I threw the ingredients in the food processor, spooned it into a nut-milk bad and tossed it in the refrigerator. The next morning, I took it out, patted it into a round and tossed it in the dehydrator (to form a “rind”). By the evening, it was ready to go!

I hope I have inspired you to try your hand at nut cheese making. It is fun and tasty!

Soaked almonds with skins removed. It takes a little time but is very easy. They just pop right off.

The almonds should be well blended and smooth.

The mixture in the nut-milk bag, before putting it in the refrigerator.

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  1. kate wrote on January 7, 2018

    Lately i have been using 1/2 c. fermented coconut water (from young Thai coconuts) that i save in the fridge in jars…i just let it sit for weeks, and it makes a really nice probiotic liquid. delicious. you can sip on it and it’s a treat. I used 1/2 c. in this recipe, and it was just the right amount. I didn’t use any water….just the coconut water. thank you for the recipe.

  2. Nicole wrote on December 2, 2017

    This looks great! Love the idea of leaving it in a dehydrator a bit to get a rind. Who needs real cheese when you have this?? Can’t wait to try it!

  3. Zemira wrote on November 29, 2017

    This is a delicious cheese – I make it all the time. It reminds me of ricotta and it’s so good I don’t bother doing any dehydrator time. I’m also curious about the crackers in the photos. it would be nice to reference the recipes to them.

  4. tamara rae wrote on December 10, 2016

    How long will it last in the fridge? I would like to make for the holidays (two weeks away) just wondering if they will spoil if I make too far in advance. Might make as gifts too.

    • Susan wrote on December 10, 2016

      Hi, Tamara, I really like to use these within 5 days. I hope that helps! Cheers!

  5. Aurora Brenes wrote on November 7, 2016

    If I want to add flavors like herbs and spices should I do it before dehydrating or after?

    • Susan wrote on December 7, 2016

      I would do it before dehydrating. When it is done, you don’t want to be mixing it again as it will be formed. Cheers!

  6. Tamara wrote on July 19, 2016

    THANK YOU for the recipe, I love it!
    The texture is similar to milk cheese (when dehydrated) and the taste is just divine!


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