Vegan Almond-Pulp “Cheese”

Making my own vegan cheese has been a real game-changer. After I tried it the first time, I just kept going, making it every-so-often. Then one day I was looking at it and I thought, “why not add pulp?!” DUH! What a NO-BRAINER!!! And like many of my mad-scientist pulp projects it turned out great! In fact, I really like the depth of flavor the pulp adds to the “cheese.” I’ve adapted this recipe from Almond “Feta Cheese” Spread.

Yield 1 “cheese” round ~ 1 1/2 cups


  •  1 cup whole almonds
  • water for soaking and blending
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 cup pulp (veg or fruit pulp works fine, choice will depend upon purpose)
  • 1 garlic clove
  • 1 tsp salt
  • 1 tbsp fresh rosemary


  1. Soak almonds in water overnight.
  2. Optional Step: I recommend making almond milk first because you can make the milk and then use the remaining  pulp for the cheese! Rinse almonds and blend with 4 cups water thoroughly. Strain with a mesh strainer — keep the pulp for the cheese. Almond milk will keep for 3-4 days.
  3. Puree almonds, lemon juice, olive oil, pulp, garlic and spices (add 1/2 cup water if you didn’t make the almond milk as in step 2) in a food processor or blender until really creamy.
  4. Place a double layer of cheesecloth in a strainer and spoon in almond mixture. Bring sides together to form a ball and secure with a twist tie. Chill for 12 hours.
  5. Preheat oven to 350 F.
  6. Grease a baking sheet and transfer almond ball from cheesecloth. Shape it to look like a brie round.
  7. Bake for 40 minutes. Cool, then serve with crackers or use in your favorite recipe!


I love using this “cheese” in an enchilada casserole or lasagna. I’ve also seen it used in pasta bakes. I used a veg-mix below with beet pulp and thought it would come out pink, but it baked into a nice brown color.



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