Herb and Garlic Almond Cheese

/Herb and Garlic Almond Cheese

Herb and Garlic Almond Cheese

This is a super tasty vegan almond cheese that you can easily make at home. Just a handful of simple ingredients combine into a delicious plant based treat! Non-dairy cheese goodness that you will want to eat all on your own ๐Ÿ™‚

Vegan Herb and Garlic Almond Cheese
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
Votes: 44
Rating: 3.84
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Herbed Almond Garlic Cheese
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
Votes: 44
Rating: 3.84
You:
Rate this recipe!
0minutes 1hour
Print Recipe
Herbed Almond Garlic Cheese
Ingredients
Servings: people Units:
Instructions
  1. Firstly, your going to need a medium sized saucepan, a blender and some cheese molds (I used mini spring form cake tins)
  2. Add all the ingredients (except the coating mix) into the blender and blend until smooth.
  3. Pour the mixture into a medium size saucepan and gradually bring to the boil before reducing heat to a simmer.
  4. After 5-10 minutes the mixture will become thick and creamy (see video). Quickly pour the mixture into your cheese moulds
  5. Place the cheese moulds into the fridge for 30 minutes or until set.
  6. Remove from moulds and carefully roll in the coating mix to coat the edges - this makes the cheese look great and taste even better!
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By | 2015-09-25T09:13:04+00:00 April 22nd, 2015|Recipe, Videos|67 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

67 Comments

  1. Angie B April 22, 2015 at 11:25 am - Reply

    Hi Anja – I think my husband would love this as he misses cheese sometimes. Could I use potato flour instead of the tapioca? I think they act in the same way, as a starchy thickener? What do you think? Thanks.

    • Anja April 23, 2015 at 8:25 am - Reply

      Potato starch should work. Or you can use corn starch or arrowroot.

      • Ed Crist July 23, 2017 at 6:24 am - Reply

        Just FAILED at my 1st attempt!! Used TBSP for salt instead of TSP. 2nd attempt in the fridge……fingers crossed!!!

  2. Angie B April 23, 2015 at 11:20 am - Reply

    Many thanks! I happen to already have some potato flour, you see ๐Ÿ™‚

    • Anja April 27, 2015 at 12:08 am - Reply

      Fabulous ๐Ÿ™‚

  3. Tobias April 25, 2015 at 12:25 pm - Reply

    Hi Anja,

    by Tapioca Starch, do you mean the Agar Agar, that you mentioned in the Video?!

    Sorry, I am just a bit confused, getting some ingredients translated into german to buy them here ๐Ÿ˜€

    Best regards and thanks for all those wonderful recipes!

    Tobi

    • Anja April 27, 2015 at 12:11 am - Reply

      Auf Deutsch ist das Tapiokastรคrke. Sie koennen aber auch Kornstรคrke oder Pfeilwurzelstรคrke benutzen. ๐Ÿ™‚ Viel spass beim Kochen ๐Ÿ™‚

      • Tobias April 28, 2015 at 10:17 pm - Reply

        Danke fรผr die deutsche รœbersetzung ๐Ÿ™‚

        • Anja April 29, 2015 at 6:20 am - Reply

          Bitteschoen ๐Ÿ™‚

  4. Brigitte April 25, 2015 at 3:08 pm - Reply

    Great recipe Anja, thank you. I used potato flour once and arrowroot another time. It worked out fine. Only the texture seemed less firm, more like a soft cheese, but the taste was great.

    • Anja April 27, 2015 at 12:13 am - Reply

      You can also try cornstarch ๐Ÿ™‚

  5. Celeste Vidal May 24, 2015 at 9:46 pm - Reply

    Hi Anja
    I haven’t tried this cheese recipe yet but I have a general question. I have been eating plant based for about 5 months now and all that I read, along with your experience, it seemed people lost weight quite easily. I have gained around 10-12 pounds and wonder what I am doing wrong.
    Any thoughts?

    • Anja May 25, 2015 at 10:12 am - Reply

      Were you underweight? If not, just add more greens ๐Ÿ™‚

  6. Ivana Cavallo June 28, 2015 at 11:21 am - Reply

    Hi Anja,
    In order to get the cheesy flavour that you have talked about on other vegan cheese recipes, I wonder if you have tried adding Nutritional Yeast (?) to this particular recipe. I am about to add this ingredient to my weekly vegan cheese but I am a bit hesitant (?). I’d appreciate any comments at your earliest convenience. Ivana, from Norway

    • Anja June 29, 2015 at 5:32 am - Reply

      You can add nutritional yeast if you want to, but it is not needed.

  7. Genna August 26, 2015 at 11:23 am - Reply

    Hi Anja, I was wondering can this or any of the other cheeses you make be put in the freezer because they make quite a bit for one person?

    • Anja August 26, 2015 at 7:00 pm - Reply

      Yes, they can be frozen, but are best eaten fresh ๐Ÿ™‚

  8. Anushree September 8, 2015 at 8:42 pm - Reply

    Hi Anja, can I use flax milk?

    • Anja September 9, 2015 at 6:32 pm - Reply

      I’ve never used flax milk. Not sure.

  9. Wendy September 14, 2015 at 6:16 am - Reply

    Hi Anja,

    I’m anxious to try this recipe but was wondering what is the shelf life of it?

    Thanks,
    Wendy

    • Anja September 15, 2015 at 11:19 am - Reply

      About 5 days in the fridge.

  10. Jenn October 15, 2015 at 5:07 am - Reply

    I am so happy I stumbled by your site! I recently came to terms with the fact that most meat and all dairy really make me sick! I love cheese, so finding your recipes has made me so happy! My cheese is cooling in the fridge, but I already know it tastes amazing ๐Ÿ™‚ I used a little less salt and more garlic. I can’t wait to fiddle with different spices in my next batch! Thanks for making recipes that are easy and yummy!

    • Anja October 20, 2015 at 3:06 pm - Reply

      Glad you like it ๐Ÿ™‚

  11. Laura October 29, 2015 at 11:47 pm - Reply

    Hello,
    I was just wondering if there is a substitute for the tapioca starch? I can’t find the starch (and neither can I find any tapioca which I had thought I would blitz in the blender to make a flour)…….what could I use instead that would do the same job? Many thanks

    • Anja October 30, 2015 at 12:47 pm - Reply

      Tapioca is what gives it the lovely stretch. I haven’t found anything that works as well.

  12. Wanda November 3, 2015 at 1:17 pm - Reply

    Anja, when you use “mixed herbs” are these herbs that you have put together or is it like “Italian Seasoning” herbs?

    • Anja November 3, 2015 at 2:19 pm - Reply

      It depends what I have on hand. Sometimes I just use a mixture of various herbs I have on hand, or if I have a premixed Italian blend then I will use that instead.

    • Nancye January 25, 2017 at 3:37 pm - Reply

      Fresh Thyme would be nice I feel Wanda/Anja. I buy a bunch of it, wash it, use what I need to use in any given recipe, and then dry it with a paper towel, and freeze it for later use! It doesn’t lose it’s flavour at all…

  13. Debby December 1, 2015 at 10:46 am - Reply

    Would coating the finished cheese with chopped almonds work?

    • Anja December 2, 2015 at 6:24 pm - Reply

      Yes ๐Ÿ™‚

  14. Emilie December 4, 2015 at 7:46 am - Reply

    Hi! I was wondering if I could use rice flour or chickpea flour instead of tapioca starch/corn starch/potato starch? It’s just that I don’t want to use starch because of its very high GI. Anyway definitely going to try your recipes, so excited!

    • Anja December 9, 2015 at 5:24 pm - Reply

      I don’t know if it will work the same. There is such a small amount in there, that I don’t think it would have much of an effect. Also, check out Dr Neal Bernard on extra GI info ๐Ÿ™‚

  15. Lidia December 14, 2015 at 9:08 am - Reply

    Which agar agar powder do you use? I ordered one from Amazon but it was horrible. It had a strong chemical taste. Thanks for sharing your easy cheese recipes.

    • Anja December 16, 2015 at 2:15 pm - Reply

      I just bought some at my local asian grocery store. No taste at all once cooked. You could try getting an organic one off amazon.

  16. steph December 15, 2015 at 1:55 am - Reply

    Hi Anja,

    I came across some of your videos on youtube over the weekend and went through a bit of a binge watching stage! Really love your cooking. I am really keen to try out all your amazing cheese recipes but I’m curious if you can freeze them/ferment them longer to add flavour? I noticed in some of your comments that the shelf life is only 5 days so wanted to see if you had tips to prolong this etc?

    • Anja December 16, 2015 at 2:17 pm - Reply

      So glad you like the recipes Steph and welcome ๐Ÿ™‚ The vegan cheeses can be frozen but are best fresh ๐Ÿ™‚ I don’t ferment mine.

  17. Joana February 8, 2016 at 9:10 pm - Reply

    Hello Anja,

    I love your recipies, I’m not vegan but I really want to try new flavours and new recepies plant based.

    In this recipie, I was wonder if I could use potato starch instead of tapioca starch. Because I only find tapioca flour in the supermarket or potato starch.

    • Anja February 12, 2016 at 6:50 pm - Reply

      I haven’t tried it with potato starch. Tapioca flour should be ok.

  18. Marc March 6, 2016 at 12:25 am - Reply

    This is a really appealing recipe. I have everything on hand except the Agar Agar. Is there a substitute for it?

    • Anja March 8, 2016 at 2:17 pm - Reply

      There are no subs for the agar agar. This is what makes it firm.

  19. Lydia October 16, 2016 at 1:51 am - Reply

    No tapioca flour here in Belgium so I will use corn starch and see how it turns out
    It worked for the “cheese” sauce though

  20. Tina November 2, 2016 at 5:49 pm - Reply

    I really want to make this but I only have almonds with their skins on. Can I use that instead of blanched almonds?

    • Anja November 7, 2016 at 3:24 pm - Reply

      Yes you can… it will just taste a bit more earthy.

  21. Ubizmo November 6, 2016 at 7:24 am - Reply

    I tried this one and your smoked paprika one. The smoked paprika cheese came out great but this one didn’t “set”. That is, it didn’t get firm in the fridge. I’m not sure what I did wrong but I’m using it as a cheesy dip and it tastes good that way too.

    • Anja November 7, 2016 at 3:18 pm - Reply

      Maybe you need to use a bit more agar agar. Also make sure that you cook the agar long enough so that it activates properly. Hope that helps ๐Ÿ™‚

  22. Libby November 22, 2016 at 10:37 am - Reply

    Hey Anja! I can’t find agar powder where I live, can I use agar flakes? If so, is there a different way to use it and should I put a different amount?
    Love your videos!

    • Anja December 19, 2016 at 10:21 am - Reply

      You can grind the flakes down to powder if you have a coffee grinder. Otherwise, use about 4 to 5 times the amount of flakes as the measurement given for the powder.

  23. Kirstin Sadler December 10, 2016 at 3:12 pm - Reply

    Hey!!! Just wondering if I could use Cornflour instead of corn starch? Thanks ๐Ÿ™‚

    • Anja December 19, 2016 at 10:02 am - Reply

      Yes ๐Ÿ™‚

  24. Vegan Herb & Garlic Almond Cheese | The Little Red Spoon December 11, 2016 at 9:42 am - Reply

    […] found an AMAZING recipe for vegan Herb & Garlic Almond Cheese on the CookingWithPlants YouTube channel. I’ve […]

  25. Maggie March 7, 2017 at 1:06 pm - Reply

    My cheese was very salty. Almost too salty to eat. Only added the 2 tsp, not sure where I went wrong. Also, has been in the fridge for almost 5 hours. Still not completely set. Is that normal? I made no substitutions as I have all ingredients on hand.

    • Anja May 18, 2017 at 7:39 pm - Reply

      Did you use heaped teaspoons? I never heap mine. It could just be that you are more salt sensitive than I and need to use less. As for it not setting, you may need to use more agar agar powder – did you use the imperial conversion?

  26. Deborah March 14, 2017 at 4:24 am - Reply

    Hi Anja,
    I just made this almond cheese recipe and I love it except it is not quite hard enough. I molded ot overnight. Dod I maybe need to cook it longer? Thank you.

    • Anja May 18, 2017 at 5:44 pm - Reply

      Possibly cook it longer or use a bit more. The tablespoons I use are metric and hold 20ml.

  27. Amy April 12, 2017 at 9:49 am - Reply

    I must have messed up somewhere along the line. Mine didn’t set. It’s gooey and won’t come out of the mold. I made the paprika one and felt like I messed up several times along the way but it still came out perfectly firm. This one… not so much. I’ll try it again someday with maybe a little more agar (or cooking the mixture a little longer). I did cook it for quite a while this time. Oh well. ๐Ÿ™‚
    These recipes are all so great.

    • Anja May 18, 2017 at 3:23 pm - Reply

      Hi Amy, it sounds like you need to use a little more agar powder.

  28. Sue June 9, 2017 at 9:47 am - Reply

    Thanks you for all your great recipes Anja. If you are making this in a vitamix or other high speed blender then what I do is to leave my ingredients in the blender until it gets really hot the agar is then being cooked so no need to put into a saucepan.
    I also put hulled hemp seed around the sides and on top.

  29. Eli July 28, 2017 at 1:22 am - Reply

    Hello Anja, How long will this cheese last? Can I freeze it and use it only when I need to?

    • Anja August 1, 2017 at 11:20 am - Reply

      It will last about one week in the fridge or you can freeze it but it tastes best fresh.

  30. Nada August 31, 2017 at 9:00 am - Reply

    Hello.
    Thank you for this great recipe but i don’t find agar agar powder even not agar flakes. What can be the substitute ?
    Thank you in advance

  31. Nicole December 3, 2017 at 1:48 pm - Reply

    This looks beautiful!! The rind with herbs and spices on this alone makes me want to give it a try ๐Ÿ™‚ I’ll let you know how it goes!

  32. Kathy Eldridge December 20, 2017 at 12:45 am - Reply

    Hi Anja, I just made this and Iโ€™m waiting for it to cool. After I unmold it and cost the sides, do I Store this uncovered – or covered in the refrigerator?
    Iโ€™m all ready impressed with the flavor and how quickly it seems to be setting up. Iโ€™ve tried making two cheeses from the book, This Cheese is Nuts, and Iโ€™ve been disappointed in both the flavor and texture-way too soft! The first one tasted like cheese wiz, ugh!
    Stay tuned….

    • Anja January 9, 2018 at 2:06 pm - Reply

      Covered in the fridge is the perfect way to store it. Thank you for your lovely feedback… I really appreciate it ๐Ÿ™‚

  33. Landi March 10, 2018 at 9:27 pm - Reply

    Hello! First attempt is in the fridge. I took a spoonful straight from the pan and noticed the texture is quite grainy… any idea on what I can try to smoothen it out? I used flaked almonds, as they were all I could find…. thanks ๐Ÿ™‚

    • Anja March 16, 2018 at 6:00 am - Reply

      The flaked almonds is what would have made it grainy.Maybe try soaking them in hot water next time so soften them before blending. Enjoy!

  34. Miguel Wilson July 15, 2018 at 11:24 am - Reply

    How long does this cheese last in the refrigerator?

    • Anja July 18, 2018 at 12:03 pm - Reply

      About 1 week ๐Ÿ™‚

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