18 Reviews

Amazing, amazing, amazing!!! Just threw this raw into a lasagna in place of ricotta and it was to die for!! Thanks so much for this recipe - I will be using it for EVERYTHING!!!!

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cookingcarolyn July 13, 2011

This turned out very nice!! Such a lovely texture and the flavor was great as well. I served with crackers & carrot sticks. We tried some unbaked and think that was just as good!! I used two little ramekins to bake them in and they turned out great. I didn't keep them on the high temp the whole time though because they did start to brown too much. I would just recommend peaking in about half way to make sure your not overcooking. Made for Veg*n Swap 31!! Thanks so much WICC!!

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Mindelicious January 30, 2011

This is delicious! I have made this twice already. I soaked my almonds then blanched them myself. You really don't need to use parchment paper, just spray your dish with oil first. I baked mine at 425 for 30 minutes. It browned beautifully. I also agree that 1/4 cup oil is too much so I cut back to a few tablespoons. Lastly, Canthelpmyself, it's in poor taste to rate this recipe low simply based on the fat and calorie content. This isn't a site for rating the nutritional value of a recipe!

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The Veganista January 31, 2013

I couldn't be happier to have found this recipe - it's as amazing as everyone says! Mine turned out like a cross between ricotta and feta (my favorites!). Here's what I did: I soaked slivered blanched almonds for 21 hours, made the mixture in the food processor, then strained it in a strainer lined with a coffee filter (a great alternative to cheesecloth, since that can be hard to find). I only strained for 3 hours, and I'm guessing the full 12 hours would make the final product more crumbly and less ricotta-like (either way, I'd be happy). I put the mixture in two small ramekins sprayed with vegetable spray, baked for 10 minutes at 400, then 20 minutes at 350. This gave the cheese a nicely browned top that looked beautiful. I only had time to chill for 4 hours, then I turned them out and topped them with the olive oil and herbs. The presentation was gorgeous, and my dinner guests absolutely LOVED it.

I'm thinking of all kinds of ways to use this. To use the cheese in it's creamy form (unbaked), I would suggest using a clove of roasted garlic to avoid the raw flavor of garlic, and I'd also cut back the lemon juice just a bit.

I know I'll use this recipe a million more times, so thanks so much for posting it!!

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KissKiss July 07, 2012

Excellent!!!- I first saw a version of this elsewhere on line-where it was 100% raw so I went w/ that concept...the nuts were raw and I worked the skins off over the 24 hour soak (I did extra to make almond milk and pulp too)...to the cheese mixture I added white miso and rejuvelac (both add a nice punch to the flavor) - all rest of ingredients were the same, except no baking and I chose to add no additional oil at the end-just felt no need...I did solar bake it in the lovely sunny day :) :) ;) {it was the Memorial Day Holiday wkend}- we enjoyed it with raw crackers & I had made a cashew version too (a few days before) adding sundried tomatoes and dried chili peppers for a spicy chia/flax seed crust pizza...I am experimenting now with dehydrating slices of the cashew version as it is firmer...this almond version is no doubts the BEST non-dairy cheeze ever!!!! LOVED IT :) :) It is very rich, very special...it will be a new "bring with" &/or "break out" for friends and family...thanks for the wonderful recipe share:)

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free-free June 02, 2009

The best vegan cheese ever!

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@tinmej April 08, 2014

I would love to give this 10 stars except with 153 out of 171 calories in this recipe being fat I think it has much room for improvement. Don't get me wrong it is delicious but one tiny little serve is almost a whole days fat allowance and you may as well eat pure fat. Not to mention it is impossible to stop at one serve. I make this regularly but I only use 2 tbsps in with the almonds and I make the oil but only brush it over the top and put all the herb out of the oil on aswell. It tastes just as good but cuts the calories way down. Thank you for posting

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canthelpmyself November 01, 2011

This was absolutely amazing, I've tried making cashew cheese plenty of times using this recipe: http://www.fourgreensteps.com/community/recipes/appetizers/hard-cashew-cheese but almonds are also great! I fed this to my non-vegan boyfriend and he loved it :)

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dianebc June 07, 2011

This is a very tasty and healthy spread! It doesn't taste like any kind of cheese to me but it's still delicious. I baked mine in a ramekin at 375 for 40 minutes, then turned it out and let it cool before topping with the herbed oil. I served it on whole grain melba rounds and enjoyed this tasty treat - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by magpie diner)

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loof March 09, 2011

This was amazing! 100 stars!! My cheese-eating friends ate is ALL, and siad they would not have know it wasn't cheese if I hadn't told them. I actually followed the instructions and baked it low and slow at 200 degrees for probaly 50 minutes. I did not want mine to brown on top, but rather look fresh, white and creamy

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Kozmic Blues August 01, 2010
Almond 'feta Cheese' Spread With Herb Oil (Vegan)