Holy (Not)Cow! Garlicky Baked Vegan Cheese Spread

If I was lactose intolerant, I would eat cheese anyway.  Even if it caused a gut wrenching, bed wetting, curl up in the fetal position and beg mercy of the Holy Cow God degree of pain, I don’t think I could give it up.  My love of soft chèvre, creamy Manchego, baked brie, smoked gouda, super duper sharp cheddar and that perfectly burnt cheese you sometimes get on your pizza when you’re really lucky!… it is borderline ethereal.  So when I tell you that this vegan cheese is downright divine, you should probably take my word for it.

“But Johanna, why are you pushing fake cheese on us when you just got done telling us how much you love the real thing!?”   Well, actually I see many reasons for non-vegans to learn to cook and enjoy plant-based alternatives (I talked about some of them here).  It is certainly a more environmentally sustainable way of eating, and the health benefits of a plant-based diet are abundant.  For instance, while this “cheese” has similar fat and calorie content to the real thing, it has much less sodium and saturated fat and no cholesterol.  You don’t have to slap a ‘proud vegan’ sticker on your car to realize these environmental and health benefits.  In fact you don’t have to give up anything at all.  It’s not that black and white.  Whether you eat vegan two meals a day or give up meat on Mondays, anything you do to improve the ratio of plant-based to animal based products in your diet will help realize these benefits.  And when there are beautiful alternatives like this, that becomes easier and easier to do.

While others have termed this recipe a feta, to me its taste profile doesn’t much resemble feta.  It’s missing that distinct feta tang.  Instead, it reminds me more of a rich garlicky cheese spread.  However it will crumble like feta if you want it to, and I can see it working just perfectly if you are looking for a vegan alternative to any recipe that calls for goat cheese or feta.  But really, I think that this cheese and the Nut & Seed Bread I shared with you yesterday were an absolute match made in heaven.

Garlicky Baked Vegan Cheese Spread

From Maple Spice

1 1/2 cup almonds, ground*
1/4 cup lemon juice
1/2 cup water
3 Tbsp olive oil
2 cloves garlic
1 1/4 tsp salt

1. Put all ingredients into a food processor* or high-power blender* and blend until creamy and smooth.  This will take a couple of minutes.  You may need to stop and scrape down the sides.

2. Now line a small bowl with 3 layers of cheesecloth and spoon the mixture into the cheese cloth.  Bring all the sides of the cheesecloth together and use a rubber band to keep sealed.  Place the ball in a strainer and place over a bowl (or if your mixture is not very liquidy*, you can just place directly in a bowl).  Refrigerate for at least 12 hours (not sure if this is mandatory if you don’t have much excess liquid).

3.  Pre-heat the oven to 350 degrees and unwrap the cheese cloth.  Transfer to a small
lightly-greased baking dish or oven-safe bowl ramkin.

4. Bake for about 40 minutes until slightly golden brown.  Chill before serving and top with olive oil and herbs.  I used smoked olive oil and fresh thyme, which was delightful!

*I used a food processor.  As you can see from my photos, my cheese still had flecks from the skin, which the photos over at Maple Spice did not.  My cheese also did not have any liquid train out through the cheese cloth.  The taste was not impacted and I adored the texture of this cheese, but if it bothers you, a high powered blender may result in a smoother consistency.  You could also try using skinless almonds.  Personally I won’t change a thing.

Nutrition per 1/10th of a wheel:  119 Calories, 11g fat, 3g carbs, 3g protein, 0mg cholesterol, 280mg sodium, 1g sugar, 2g fiber

Johanna