This vegan cheddar-style almond spread is creamy, smoky, and incredibly easy to make. With only five ingredients and a food processor, you can create a delicious dairy-free spread perfect for crackers, fresh pears, raw vegetables, or sandwiches.
One of the most common reactions to adopting a plant-based diet is, “I could never give up cheese!” That, along with questions about protein, is what I hear most from people curious but hesitant about going dairy-free.
I get it. I used to love dairy: cheese on practically everything, milk with meals, yogurt for breakfast, and cheese with wine in the evenings.
But you don’t have to lose those flavors and textures to eat healthier. Dairy-free alternatives can deliver the same creamy, satisfying experience without the saturated fat, cholesterol, or digestive issues that some people face with dairy.
Julie Piatt’s book This Cheese Is Nuts! demonstrates how to make rich, silky vegan cheeses at home that please even devoted cheese lovers. The recipes range from quick spreads to more involved aged cheeses, and many use pantry staples you may already have.
