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Dairy Free Almond Cheese

Posted by in Recipes on Apr 25, 2019 . .
  • 1 cup whole blanched unsalted almonds (you can buy already blanched)
  • 3 tablespoons lemon juice
  • ¼ C Olive Cart extra virgin olive oil (any flavor your heart desires)
  • 3/4 teaspoon Olive Cart Himalayan sea salt
  • 3/4 cup water
  • 1-2 TBLS Optional Seasoning of your choice (or taste)

The “Cheese” can be flavored by using infused oils, your favorite oils or a combination of both. 

Some suggestions are Pesto oil and seasoning.   Butternut squash seed oil. Rosemary lavender oil.  The possibilities are endless.

Additional of nutritional yeast will give it more of a cheesy flavor.

If you opt to bake it, treat it like brie and cover with a glaze or jam.   Our Raspberry Horseradish Glaze recipe is wonderful over the Pesto version.




  • Cover almonds in water and soak for 24 hours, covered and in refrigerator, before making cheese. (Optional but does make a creamier texture.)
  • Drain and rinse almonds and pace in high powered blender, food processor, or ninja.
  • Add remaining ingredients.
  • Blend until smooth 5-10 minutes.


You can stop at this point.  Cheese will have consistency of ricotta cheese and can be used as a filling, a spread, or a dip.


If you choose, you can take the next steps to bake your cheese.  Outside will be firm, inside still creamy, but it can actually be sliced.


  • Line a strainer with a large square double layer of cheese cloth.
  • Scrape the almond mixture into the cheese cloth and gather the cheese cloth around the mixture securing it into a bundle.  Give the bundle a few gentle squeezes to remove liquid.
  • Leave the bundle in the strainer and place in the refrigerator overnight. Place strainer over a bowl or rimmed plate that will catch any additional liquids that might drain.
  • Refrigerate at least 12 hours. This will help the texture of the cheese become firmer.
  • When ready to bake preheat oven to 300 degrees.
  • Carefully remove the cheesecloth.  “cheese” will have the consistency of a cookie dough.
  • Gently shape into a round about ¾” thick. Place round in/on a parchment paper lined pan.  It will help with removing the paper if you wipe it with the same olive oil you choose to use.
  • Bake 30-40 minutes.  The top will be slightly dry and firm.