• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Holiday Appetizers

    April 19, 2017 55 Comments

    Baked Almond Snacking Cheese

    4.1K shares
    Jump to Recipe

    For Easter, I celebrated with my dad's side of the family. That side of the family is made up of British, Estonian, and Chinese, but for whatever unknown reason, we have always basically pretended to be Italian. It's all about the fine wines and Italian food for dinner. All things pasta, polenta, gnocchi, risotto, pizza, and eat your salad after your main. Occasionally, we throw in a dumpling, or pickled herring (not for me!)... never anything British tho. But for the most part, it's all about the Italian food.

    This is the side of the family where the foodies and chefs reside, so when I bring a dish, it is met with a lot of (very welcome) critique. This time, I decided to experiment with my Baked Almond Snacking Cheese.

    Baked Almond Snacking Cheese! A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy, spreadable, appetizer that's somewhere between feta and chèvre. #itdoesnttastelikechicken

    See? Doesn't that have an Italian vibe going on?

    So what did the foodies say about this one? Well, I placed it among the non-vegan cheese that were being served up (no other vegans on this side of the family... yet), and before I knew it, the whole baked almond snacking cheese was gone. It was devoured! Everyone loved it, thought it was different in a good way, and asked for the recipe!

    Thankyouverymuchmymissioniscomplete.

    Baked Almond Snacking Cheese! A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy, spreadable, appetizer that's somewhere between feta and chèvre. #itdoesnttastelikechicken

    So here it is family, the recipe, just for you, and of course for YOU, my readers and excited recipe testers (love you guys).

    It takes just 35 minutes (25 of those are just baking minutes) to whip up this recipe. The result is a crumbly, sliceable, spreadable texture. Somewhere in between feta and chèvre. Baking the cheese not only firms it up, but it provides a toasted almond flavour to the cheese. It's salty, tangy, creamy, a little bit tart, and all things gloriously spreadable. Perfect for a vegan cheese plate or appetizer at any party. If you have any leftovers, it's great cold as well. I've even crumbled it over salad or pasta for some added creaminess. So much yum!

    Baked Almond Snacking Cheese! A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy, spreadable, appetizer that's somewhere between feta and chèvre. #itdoesnttastelikechicken

    To make Baked Almond Snacking Cheese: Add the almonds to a food processor (I used the smaller bowl fitting in my food processor).

    Baked Almond Snacking Cheese! A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy, spreadable, appetizer that's somewhere between feta and chèvre. #itdoesnttastelikechicken

    Blend until the almonds are finely ground but don't over blend or it will start turning to almond butter!

    Baked Almond Snacking Cheese! A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy, spreadable, appetizer that's somewhere between feta and chèvre. #itdoesnttastelikechicken

    Now add the remaining ingredients to the ground almonds and blend to combine, stopping to scrape the sides down as needed, until it's as smooth as possible.

    Baked Almond Snacking Cheese! A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy, spreadable, appetizer that's somewhere between feta and chèvre. #itdoesnttastelikechicken

    Scoop the mixture into a mold. You can either lightly grease a small oven-safe mold, or I used a silicon mold. Use a spatula to compress firmly, and smooth the top. Bake for 20 to 25 minutes until the edges are lightly browned. Let cool for 5 minutes, then turn out onto a serving plate. Garnish as desired then serve warm with crackers or bread.

    Baked Almond Snacking Cheese! A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy, spreadable, appetizer that's somewhere between feta and chèvre. #itdoesnttastelikechicken

    Print Recipe
    4.85 from 13 votes

    Baked Almond Snacking Cheese

    A vegan, dairy-free cheese that takes just 35 minutes to make. Soft, creamy, tangy appetizer that's somewhere between feta and chèvre. Recipe adapted from from Maple Spice
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Side Dish, Snack
    Cuisine: American, Canadian, French
    Servings: 1 Cheese log (about 6 servings)
    Calories: 169kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the Baked Almond Snacking Cheese:

    • 1 cup blanched almonds
    • 3 tablespoons lemon juice
    • 2 tablespoons water
    • 1 tablespoon olive oil
    • 2 teaspoons white miso paste
    • ½ teaspoon salt
    • ½ teaspoon garlic powder

    Optional garnishes:

    • Drizzle of olive oil
    • Freshly cracked pepper
    • Fresh herbs such as oregano, basil, or thyme
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350F (180C). Lightly grease a small oven-safe bowl or you could just use a silicon mold.
    • Add the almonds to a food processor (I used the smaller bowl fitting in my food processor). Blend until the almonds are finely ground but don't over blend or it will start turning to almond butter! Now add the remaining ingredients to the ground almonds and blend to combine, stopping to scrape the sides down as needed, until it's as smooth as possible.
    • Scoop the mixture into the prepared mold, use a spatula to compress firmly, and smooth the top. Bake for 20 to 25 minutes until the edges are lightly browned. Let cool for 5 minutes, then turn out onto a serving plate. Garnish as desired then serve warm with crackers or bread.

    Notes

    You can replace the whole blanched almonds for just under 1 cup of ground almonds or almond flour.

    Nutrition

    Calories: 169kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.


    If you liked this recipe you might also enjoyed:

    « Easy DIY Sweet Potato Dog Chews
    Creamy Lemon Pepper Chickpeas »

    Reader Interactions

    Comments

    1. Yulca says

      September 29, 2019 at 9:25 am

      5 stars
      Omni-hubby disapproved bc "it tastes like those really strong-smelling cheeses" :-D. More left for me, yeah!

      Think I'll reduce the lemon juice to 2 tbsp next time, but that's just me.

      Love how you use Instagram to bring oldies but goldies to our attention :).

      Reply
      • Sam Turnbull says

        September 30, 2019 at 5:03 pm

        Haha, glad you enjoyed, and thanks for following along on Instagram 🙂

        Reply
    2. Sammy says

      September 07, 2019 at 11:06 pm

      5 stars
      I forgot to leave a rating on my last comment! I do this everytime, oops!
      So quick and easy, so yummy

      Reply
      • Sam Turnbull says

        September 09, 2019 at 3:17 pm

        Haha! Much appreciated 🙂

        Reply
    3. Sammy says

      September 07, 2019 at 11:05 pm

      I just made this today using slivered almonds because they were cheaper than blanched and easier to blend.
      I cooked it in a small ceramic ramekin in my air fryer for 10 minutes at 180C - perfect!
      It's AMAZING straight from the oven served warm - since there's just me at home atm I'm storing it in the fridge - I can't see why it wouldn't be fine for a few days?
      I used my food processor but only have a huge bowl so it's not as smooth as it could be but still delicious!!!

      Reply
      • Sam Turnbull says

        September 09, 2019 at 3:10 pm

        So happy you enjoyed, Sammy!! Yes, it will definitely keep for a few days in the fridge and you can always try reheating it if you like. Enjoy!

        Reply
    4. Mary says

      December 26, 2018 at 1:28 pm

      5 stars
      The first time I made this recipe a year ago my daughter said it reminded her of our Christmas eve cheese fondue. This year I wanted to do a vegan fondue but couldn’t find a recipe that worked for us (and I tried several) so I made up one based on this almond snacking cheese. I made the cheese as written then blended it in my vitamix with a boiled medium potato, a tablespoon of nutritional yeast powder (not flakes), a teaspoon of salt, two tablespoons of white wine and about 1/3 cup of the potato-cooking water. I reheated it gently to serve. It was well received overall, but I bet you would find a way to improve it 🙂

      Reply
      • Sam Turnbull says

        January 03, 2019 at 10:16 am

        Oh sounds delish! You could try my melty mozzarella or nacho cheese next time if you like 🙂

        Reply
    5. kerry says

      September 02, 2018 at 3:34 pm

      5 stars
      After trying several store-bought artisanal vegan cheeses and finding them INEDIBLE, they were so horrible, this little loaf is a welcome addition to life! So tasty! Problem: I just ate 846 calories worth of almonds.... ya can't stop eating it!

      Reply
      • Sam Turnbull says

        September 03, 2018 at 9:53 am

        Hahaha! So happy you enjoyed it so much, Kerry!! 🙂

        Reply
    6. CathyL404 says

      August 15, 2018 at 11:39 am

      Do you have any suggestions for the almond pulp that is left over after making almond milk? Could you use it in this sort of baked cheese do you think?

      Reply
      • Sam Turnbull says

        August 17, 2018 at 10:35 am

        I'm not a huge fan of making almond milk which is why I have a recipe for Strain-Free Cashew Milk, haha! But yes, I imagine that this recipe would work ok with leftover almond pulp. Enjoy!

        Reply
        • cathyl404 says

          August 17, 2018 at 1:28 pm

          Thanks. I will try - and also the cashew milk. Thanks

    7. Tess depasquale says

      June 26, 2018 at 3:33 am

      Hi i have a question about the crowd pleasing jalapeno cheese but i dont see that recipe on here. I made it from your cookbook (which i love, the creme brulee was amazing!) but i think i used the wrong kind of coconut oil becuase the whole thing tasted way too coconutty, almost like a dessert, and I saw another vegan recipe saying to use a certain flavorless kind, but the recipe in the book didnt specify so i wad wondering what kind do you use? Thank you ☺

      Reply
      • Sam Turnbull says

        July 01, 2018 at 8:49 am

        Hi Tess, yes coconut oils can range hugely. For a flavourless coconut oil make sure it is refined coconut oil. Enjoy!

        Reply
    8. christina says

      March 07, 2018 at 9:32 am

      I want to try this in a few days... been craving a good old fashioned cheese plate! Do you think if I only want to make, say, half of this to put in a 3-4 inch ramekin, could I keep the rest in the fridge to bake a few days later? Or should I just halve the recipe?

      Reply
      • Sam Turnbull says

        March 08, 2018 at 8:50 am

        Yes, I think that should be fine. Enjoy! 🙂

        Reply
    9. Michael Parker says

      May 07, 2017 at 4:51 pm

      5 stars
      This is amazing! I'm reading about storing leftovers, but my family just polished this off into time...leftovers? I don't think so 🙂

      Reply
      • Sam Turnbull says

        May 08, 2017 at 8:09 am

        Bahahaha! Love it!!! 🙂

        Reply
    10. Maureen Cram says

      April 21, 2017 at 5:53 am

      5 stars
      I have the ground almonds which I just ground yesterday. Will it be a cup of ground ones to match a cup of whole ones or do they grind down a bit?

      Reply
      • Sam Turnbull says

        April 21, 2017 at 8:52 am

        The grind down a bit so use slightly less than a cup, but a bit more than 3/4 cup. (See the notes). Enjoy!

        Reply
    11. Kim says

      April 20, 2017 at 5:22 pm

      This looks so delicious! I use to have chèvre with sliced figs on top way back before my vegan days and this looks like it has the perfect texture for that! So far I've been doing it with your cheese ball recipe which as you know is our favourite thing in the entire world 🙂 Can't wait to try this one... only a few ingredients too, so yay!

      Reply
      • Sam Turnbull says

        April 21, 2017 at 8:52 am

        Figs and almond cheese!!! What a brilliant idea. I LOVE figs, probably my most favourite fruit (just don't tell the other fruits). I'm sure this cheese would make a great combo. I hope you enjoy it, Kim!

        Reply
    12. Olwyn says

      April 19, 2017 at 11:02 pm

      Hi Sam - is there something I can replace the oil with? Would aquafaba work? Can't have oil so looking for options. Definitely need to have a "cheese" possibility in my life.

      Reply
      • Sam Turnbull says

        April 20, 2017 at 9:03 am

        I think it would be ok if you skipped it. It course adds a bit of fat and a bit of flavour. You may add to need a touch more water, and season a bit more to taste. Enjoy!

        Reply
    13. Rosie says

      April 19, 2017 at 7:57 pm

      This looks the cream cheese of my now vegan dreams *insert love-heart-eyed emoji x 36945 here*. On another note, I tried your recipe for vegan mozzarella and wondered if it was supposed to melt? Mine kind of just sat in weird blobs atop pizza and didn't do a whole lot. Maybe I added too much tapioca starch? It was fun to try though!

      Reply
      • Sam Turnbull says

        April 20, 2017 at 8:55 am

        Haha love it! The mozzarella stays in a melty stretchy goo, so yes it will stay in blobs, but it sounds like yours got a bit too thick. Next time try adding a bit more water. It might give a meltier feel. 🙂

        Reply
        • Maile Ruggles says

          July 05, 2018 at 11:20 am

          I drizzle this on my pizza with a spoon (in liquid form) before I bake my pizza- spresda out nicely and thickens as it the pizza bakes

        • Sam Turnbull says

          July 08, 2018 at 12:51 pm

          Oooh! Sounds fabulous!

    14. Bethery says

      April 19, 2017 at 1:30 pm

      Here's how I store leftovers - put in fridge, covered with a plate or plastic. When it's green, throw it out. Isn't that what everyone does? This one would green nicely in my fridge, but I'm going to eat it all.

      Reply
      • Sam Turnbull says

        April 20, 2017 at 8:46 am

        Hahaha me too... except things rarely go green as I always eat them all. Hahaha too funny!

        Reply
        • Bethery says

          April 21, 2017 at 12:44 pm

          That's cause your eating YOUR cooking. :^D

        • Sam Turnbull says

          April 22, 2017 at 9:14 am

          Hahaha! Awww shucks.

    15. Cal says

      April 19, 2017 at 12:44 pm

      5 stars
      For some reason I couldn't provide the rating with the previous comment.

      Reply
    16. Cal says

      April 19, 2017 at 12:42 pm

      Just took it off the cooling rack and placed on a plate. Wow, this is good stuff! I didn't have blanched almonds so I used the sliced almonds I have. Gives an interesting spotted appearance and nice texture. My better half highly approves and she usually eats brie and crackers for an afternoon snack. Next time I'll try the almond flour for a smoother texture and cheesier appearance. I wonder if a smidgen of turmeric would work for some yellow color. I used South River organic chickpea miso and will probably reduce the salt considerably as the miso is rather salty. Nice work young lady! This recipe is a KEEPER.

      Reply
      • Sam Turnbull says

        April 20, 2017 at 8:45 am

        Wow!! You win the prize for testing my new recipe and reporting back fastest!! I've tested the recipe with both whole and pre-ground almonds and while pre-ground did provide a bit smoother of a texture, I found them a bit dried out which I why I preferred the whole almonds. Tumeric would definitely work for coulour. So happy you enjoyed it, Cal! 🙂

        Reply
    17. Debbie Pyle says

      April 19, 2017 at 12:14 pm

      Could you tell me what the information is on the first part of the nutritional label? Just the serving size and calorie count info. In fact, if you could replace that label with a clearer picture , that would be great. When I gift vegan things, I like to include that label. Thanks, Sam.♥

      Reply
      • Sam Turnbull says

        April 19, 2017 at 12:43 pm

        Hi Debbie, what browser are you using? I ask because the nutritional label is large and clear, so I am wondering why you are having trouble reading it. The text used is the same size as the rest of the recipe. The recipe makes 6 servings and 1 serving is 169 calories. Enjoy!

        Reply
        • Debbie Pyle says

          April 19, 2017 at 1:07 pm

          Thanks, Sam. I use Google Chrome. I'll just carry it over to the printer to see what I get. I'm at the stage of life where I first try adjusting my trifocals to various positions. LOL. Can't wait to try this. Love that Carl tried it with sliced almonds and reported back. In our little town, I have easy access to those. Then I will try the almond flour. What a quick and easy cheese making process that would be!!! TY, Sam!

        • Sam Turnbull says

          April 20, 2017 at 8:45 am

          My pleasure, enjoy!

    18. Sandy Mills says

      April 19, 2017 at 11:55 am

      Hi Sam,

      Can you share how to store leftovers, for how long and best way to reheat? Just in case that ever happens, lol

      Reply
      • Sam Turnbull says

        April 19, 2017 at 12:41 pm

        Haha! You can store leftovers by covering in plastic wrap or popping it into an air-tight container. You can enjoy it cold as well, but to reheat, just pop it back in the over at 350F for 5 to 10 mins. Enjoy!

        Reply
    19. Aparna Somani says

      April 19, 2017 at 11:44 am

      4 stars
      Hi. What can I replace instead of miso. Don't get it where I live.

      Thanks (love ur recipes)

      Reply
      • Sam Turnbull says

        April 19, 2017 at 12:40 pm

        Miso provides an umami flavour, so something like marmite might work. Otherwise you could skip it and the recipe will still work fine. Enjoy!

        Reply
        • Aparna Somani says

          April 19, 2017 at 1:20 pm

          Thanks. All the best.

    20. Leigh says

      April 19, 2017 at 11:12 am

      Do you have a link or a picture of the type or white miso you use?

      Reply
      • Sam Turnbull says

        April 19, 2017 at 11:30 am

        This is the one that is sold at my grocery store, but any white miso will do 🙂

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN