Easy Vegan Cheese Log

Vegan Cheese Log | Holiday Recipe | WorldofVegan.com | #vegan #cheese #holiday #plantbased

This vegan cheese recipe is the easiest you'll ever make—and a perfect addition to any cheese board! It's made from blanched almonds, which only takes a minute, nutritional yeast, lemon juice, and spices, and then rolled in fresh herbs. That's it! You can form this cheese into a log, a cheese ball, or any other shape and impress your friends with this delicious, almond-based vegan cheese log full of herbs and flavor!

Course Appetizer

Cuisine French

Keyword vegan cheese, vegan cheese log, vegan cheese log recipe

Prep Time 15

Cook Time 25

Total Time 35

Servings people

Calories 105kcal

Author Kathy Chrzaszcz | World of Vegan

Equipment

1 Blender
1 Loaf Pan
Parchment Paper

Ingredients

1 cup raw almonds or almond slivers
½ cup water
3 tablespoons lemon juice
3 tablespoons nutritional yeast
¼ teaspoon garlic powder optional
¼ teaspoon salt or to taste
¼ cup fresh chives (or other herbs) finely chopped

Instructions

Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, pressing a single sheet of parchment into the bottom of the pan allowing the sids of the sheet to hug up against the side of the loaf pan. No need to be perfect here. Set aside.
Blanch almonds: In a saucepan, bring water to a boil, add the almonds, and boil for 60 seconds. Drain the water and rinse almonds with cold water. Then squeeze each almond to remove the skin. Discard (compost) the skin.
In a high-powered blender, add the blanched almonds, water, lemon juice, nutritional yeast, garlic powder, and salt, and blend. Continue blending, stopping to push the mixture down toward the blades as needed, until the mixture forms a soft slurry (it doesn't have to be perfectly smooth).
Transfer the mixture to the parchment lined loaf pan and spread in an even layer. Place the pan on the center rack of your oven and bake for 25 minutes, pausing to stir the mixture well after 10 and 20 minutes. Ensure you mix all the way to the bottom to prevent the bottom layer from browning.
After 25 minutes, remove the pan from the oven and transfer the parchment to your counter. Stir it well and allow it to cool for 5 minutes.
Pull the parchment paper with the cheese out of the loaf pan and use the parchment paper and your hands to form a log shape. This should feel similar to rolling sushi with a sushi mat.
Finely chop the chives or herbs on a cutting board and flatten into a layer of herbs big enough to roll your cheese log in. Place the cheese log onto the herbs and roll the cheese into the herbs to coat, using your hand to press in herbs as needed. Store the cheese in an airtight container until serving.

Nutrition