Smoked Almond Cheddar

This recipe is adapted from one of my favorite new cookbooks, This Cheese is Nuts by Julie Piatt — this book is a fantastic resource for anyone trying to eat dairy-free.

This is a really simple recipe, but you do need to soak the almonds ahead of time. This helps develop the proper consistency for the cheese, as well as improve digestibility.

Equipment: you’ll need a food processor for this recipe.

  • smoked almond cheddar - monica

Serves 6-8. Plenty for a potluck offering or dinner party appetizer.


  • 2 cups raw unsalted almonds, soaked in filtered water overnight
  • 1/2 to 3/4 cup pimientos from a jar, plus 1/2 to 3/4c of the packing liquid
  • 1/4 cup nutritional yeast
  • 1 teaspoon sea salt (or Himalayan pink salt)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon liquid smoke
  • additional sea salt and pepper, to taste


  • Step 1

    Prep ahead: place the almonds in a bowl and soak in filtered water overnight. Cover and refrigerate.

  • Step 2

    Drain the almonds and place in the bowl of a food processor. Add the pimientos, nutritional yeast, salt, garlic powder, and the liquid from the pimientos.

  • Step 3

    Pulse until the mixture is incorporated, and it starts to form a ball.

  • Step 4

    Taste and adjust for seasonings.

  • Step 5

    Scrape the mixture onto a cutting board and form into a ball with clean hands. Chill in the refrigerator before serving.

  • Step 6

    Serve with crackers and fresh fruit such as grapes or figs.