Vegan Herby Fermented Almond Pulp Cheese
For the scrappiest, tangiest, salty and most delicious, herb-crusted vegan cheese, I’m offering up this fermented almond pulp cheese. It uses the leftover pulp from making almond milk and transforms it into a soft, spreadable cheese with tons of flavor from a 24-hour fermentation. It’s light and tangy, with more texture than a traditional creamy cheese. To put that flavor over the top, we’ve added herbs and spices to the outside of the cheese. Perfect for serving with crackers, or spreading on sandwiches and bagels, this cheese is a simple, effective, and delicious way to salvage your nut milk pulp.
Skip the Post, Jump to the Recipe.
What is Almond Pulp?
Almond pulp is a by-product of making almond milk. Once the nuts are blended and the liquid strained from the solids, the liquid is called almond milk and the solids are almond pulp. Compared to whole almonds, almond pulp is lower in fat, protein, and relatively higher in fiber. And while it is a by-product, it certainly is not a waste-product. Almond pulp still has plenty of nutrition, and can be used in all sorts of ways. It can be dried and used as almond meal, or mixed with flax or flour and baked into crackers. It can be baking into granola, or added for some extra fiber to a smoothie. Another easy use is in the topping for a fruit crumble. Another option (and the best option, in my biased opinion) is to make a cheese, and this fermented almond pulp cheese is a great choice.
Looking for Vegan Cheese Recipes? Try one of these!
- White Cocoa Vegan Charcuterie Cheese
- Buttery Vegan Cheese Cracker Recipe
- Sweetened Vegan Cashew Mascarpone
- Rye Pretzel Recipe with Vegan Beer Cheese
- Fermented Spreadable Sweet Chestnut Cheese
- The Best Vegan Mac and Cheese Pizza Recipe
- 5 Ingredient Vegan Cream Cheese Frosting
- Vegan Cheese and Rhubarb Danish
- Kabocha Squash and Cheese Vegan Pupusas
- Holiday Baked Vegan Cheese with Guava Swirl
- Vegan Cauliflower and Butternut Squash Quesadillas
Almonds? Try one of these Vegan Almond Recipes!
- Marbled Vegan Almond Blondies
- Almond Shortbread Vegan Rosehip Cookies
- Nutty and Smoky Roasted Broccoli
- White Bean Gazpacho with Savory Almond Granola
- Cinnamon Bun Vegan Florentine Cookies
- Champagne Grape Almond Butter Swirl Bread
- Crown Daisy Pasta in Spicy Almond Sauce
- Simple Vegan Lemon Cake with Coconut and Almonds
- Vegan Millet Porridge with Persimmon and Chia
- Blueberry Japanese Knotweed Vegan Bakewell Tart
- Almond, Oat and Vegan Apple Cookies
- Quinoa, Edamame, and Roasted Broccoli Salad
Fermented Almond Pulp Cheese Tips and Tricks
- I recommend using a mesophilic starter for vegan cheeses- they’re not all vegan, but this one (that I use) is. They stay active for a very long time if kept in the freezer- mine is years beyond the expiration date- and you can just use a fraction of a teaspoon here and there if you make cheese. If you prefer not to buy a starter culture, you can also use a probiotic. I don’t think the flavor you get is as nice, but it’s better than nothing! Check to make sure that the capsules you get are vegan (no gelatin).
- Make sure all your tools and vessels are clean and sterilized before fermentation. I have never had a problem with a simple 24-hour fermentation and it is unlikely to be an issue for you, but if you do see strange growth or detect off smells, it’s better to do without.
- Although optional, I like to add some flavor to my cheese in the form of herbs and spices on top. I used Justice seasoning from Penzeys spices, which contains a lot of garlic and shallot. Herbs de Provence is another favorite herb blend of mine.
- For a firmer cheese, you can add more coconut oil to the mixture which will set hard in the fridge.
- I molded by cheese into a round container, but it’s a fairly spreadable cheese either way so if the sweet cheese wheel shape doesn’t bring you joy you can always slap it in a tub and sprinkle some herbs on top.
- Serve on crackers- mine are on some pulp-based crackers- or spread on sandwiches and bagels. This is a great option for a charcuterie board, or perhaps to make some Swedish-inspired open-faced sandwiches.
Vegan Herby Fermented Almond Pulp Cheese
Ingredients
- 1 cup almond pulp from making almond milk
- 1/16th tsp. mesophilic cheese culture (alternatively- use the powder from 4 probiotic capsules)
- 2 tbsp. melted coconut oil
- 1 tsp. salt
- 1 tbsp. nutritional yeast
- Herbs or spices, for the outside of the cheese (I used Justice from Penzey's Spices)
Instructions
- Combine the almond pulp and mesophilic starter, and mix well. Place in a clean bowl or jar and cover the surface of the cheese lightly with plastic wrap to a crust from forming. Let sit at room temperature for 24 hours, after which the pulp should be somewhat sour.
- Next add the melted coconut oil, salt and nutritional yeast and use an immersion blender or stir well to fully combine.
- Finally to shape your cheese, line a container with plastic wrap (you can reuse the wrap you covered the cheese with earlier). Sprinkle herbs or spices of choice onto the plastic, and then add the cheese mixture, pushing it down into the container. Refridgerate for an hour or so, and then flip over and pop out of the mold.
Like this Fermented Almond Pulp Cheese? Pin it!
