What Types of Cheese Can I Make With Almond Milk?

What Types of Cheese Can I Make With Almond Milk?

Almond milk has become an increasingly popular plant-based milk alternative. With its creamy texture and nutty flavor, almond milk can be used to make a variety of dairy-free cheeses right at home. As an expert in plant-based cooking and nutrition, I will provide detailed guidance on making mozzarella, ricotta, cheddar, and other cheeses using almond milk. Which Thickeners are Best for Making Almond Milk Yogurt?

Key Takeaways What Types of Cheese Can I Make With Almond Milk?


Making Plant-Based Cheeses with Almond Milk

🥛 Why Go Dairy-Free?

– 👍 Healthier, less allergenic
– 🌎 Lower environmental impact
– 🐮 Avoids cruelty in dairy industry

🧀 Cheese Varieties

– 🍕 Mozzarella, ricotta – 30 mins
– 🧀 Cheddar, feta – age 1-4 weeks
– 🐐 Camembert, brie – soft ripened
✨ Tips & Tricks
– 🍃 Fold herbs & spices for flavors
– 🗓 Keep logs while developing recipes
– 🍷 Explore pairing wines

Why Make Plant-Based Cheese?

Before diving into the different types of nut cheese you can make, let’s overview some of the main reasons for opting for plant-based cheese:

  • Dairy allergies or sensitivities: Approximately 65% of the human population has a reduced ability to digest lactose after infancy. Plant-based cheeses avoid lactose and cow milk proteins.
  • Environmental impact: Dairy production requires substantial land and water resources. Plant-based cheeses have a much lower environmental footprint. Can We Make Cheese With Almond Milk
  • Ethical reasons: Vegan lifestyles exclude animal exploitation and cruelty that can occur in industrial dairy farming.
  • Nutritional benefits: Plant-based cheeses can provide nutrition from nuts, seeds, and vegetables. They provide healthy fats and are cholesterol-free.

Now let’s explore several delicious dairy-free cheeses you can make right at home using almond milk.

What Types of Cheese Can I Make With Almond Milk


Mozzarella is a soft, moist cheese with a distinctive stretched curd texture. The mild flavor and melting properties make it a popular topping for pizza, pasta, salads and more.

Fortunately, believable dairy-free mozzarella can be made using almond milk and just a few other ingredients:


  • 2 cups raw almond milk
  • 2 teaspoons citric acid (provides acidity to coagulate the milk)
  • 2 tablespoons tapioca starch (for stretch and binding)
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil


  1. Pour the almond milk into a pot and sprinkle the citric acid over top. Stir together and let sit for 5 minutes. The milk will curdle and become thick.
  2. Mix in the tapioca starch and salt. Turn heat to medium and continue stirring for about 10 minutes until very thick and stringy.
  3. Remove from heat and mix in the olive oil. Knead the mixture together for 2-3 minutes until smooth and elastic.
  4. Shape into balls or blocks to use immediately. For firmer texture, store in brine overnight.

That’s it – easy dairy-free mozzarella ready in under 30 minutes! The citric acid gives tanginess and helps the tapioca starch set into stretchy curds, while the olive oil contributes to rich, creamy texture.

Serve this homemade almond milk mozzarella melted onto pizza, in lasagna, Caprese salad, or however you would normally use mozzarella. It makes for a flavorful cheese alternative.


Creamy ricotta cheese is beloved for its versatility in Italian dishes from lasagna to cannoli filling to simply topping bread. Thankfully, velvety smooth and delicious non-dairy ricotta can easily be made at home using almond milk.

Ricotta translates to “recooked” in Italian. Traditional ricotta is made by heating the whey leftovers from cheesemaking. We can replicate the process using almond milk to produce light, fluffy curds.


  • 4 cups almond milk
  • 1/3 cup lemon juice
  • 1 teaspoon salt
  • Optional: 1-2 tbsp extra virgin olive oil or coconut oil for richer flavor
What Types of Cheese Can I Make With Almond Milk


  1. Pour the almond milk into a saucepan and heat to near boiling, then remove from heat.
  2. Slowly drizzle in the lemon juice while stirring continuously. This helps evenly distribute the acidity which will cause the almond milk to curdle.
  3. Let sit undisturbed for 30 minutes for the curds to fully separate. Drain through cheesecloth.
  4. For a creamier texture, blend or process curds briefly along with desired oil and salt. Otherwise, mix in oil and salt gently by hand.
  5. Store dairy-free almond milk ricotta in an airtight container up to one week.

Be sure to use full-fat almond milk and good quality lemons for brightness. The resulting ricotta can be swapped into any recipe – no one will detect it’s dairy-free!

This easy homemade ricotta works beautifully in lasagna, ravioli filling, spreads, dips and more. Experience the versatility of ricotta cheese made with simple plant-based ingredients.


Cheddar cheese is one of the most widely recognized cheese varieties. Its firm texture, sharp flavor, and melting properties make it popular for cooking, sandwiches and snacking.

Thankfully, tangy and sliceable dairy-free cheddar can be crafted using probiotic almond milk cultures. Nutritional yeast gives this cheese its sharp cheddar bite.


  • 2 cups almond milk
  • 2 probiotic capsules
  • 3 tbsp lemon juice or apple cider vinegar
  • 1/4 cup coconut oil
  • 1/4 cup raw cashews or macadamia nuts
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp salt


  1. Empty probiotic capsules into warmed almond milk and let sit for 10 minutes to culture.
  2. Stir in lemon juice/vinegar and let curdle for 30 minutes until very thick.
  3. Blend remaining ingredients until very smooth, scraping sides.
  4. Fold this creamy nut mixture into the curdled milk. Mix well.
  5. Transfer to cheese mold or container to set. Allow to chill overnight before slicing.
  6. Wrap firmly and age in refrigerator 1-4 weeks for sharper flavor.

As this dairy-free cheese ages, it becomes firmer and more sliceable, with tangy sharp cheddar notes. Grating a young cheese yields a melty melting cheese perfect for nachos or sandwiches.

Grate or slice this almond milk cheddar onto all your favorite dishes. It makes an easy plant-based swap to traditional cheese.

What Types of Cheese Can I Make With Almond Milk


Crumble able feta cheese is a Mediterranean staple used in salads, baked dishes, marinated appetizers and more. There are many ways to make dairy-free feta at home, but this recipe uses almond milk and coconut oil for a healthful, flavorful spin.


  • 4 cups almond milk
  • 1/4 cup lemon juice
  • 2 probiotic capsules (optional)
  • 1/2 cup coconut oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp salt


  1. Culture almond milk by emptying probiotic capsules and letting sit 10 minutes.
  2. Stir in lemon juice and let curdle completely – about 30 minutes.
  3. Press curds to drain excess liquid.
  4. Whip together coconut oil and vinegar until light and fluffy, then fold in herbs and salt.
  5. Gently combine curds and seasoned coconut mixture.
  6. Press into container and chill overnight before crumbling.

The probiotic culture helps build tanginess while the coconut oil makes for a rich, spreadable texture once chilled. Feel free to customize this dairy-free feta by adding sun-dried tomatoes, olives, peppers or other mix-in ingredients.

Crumble this easy almond milk feta over salads, roasted veggies, and all your other favorite Mediterranean-inspired dishes!

Queso Fresco

Hispanic queso fresco, meaning “fresh cheese”, has a trademark crumbly, mildly salty texture. This quick recipe delivers authentic flavor and texture using almond milk and vinegars.


  • 2 cups almond milk
  • 1/4 cup apple cider vinegar
  • juice of 1 lime
  • 1 tsp salt


  1. Mix all ingredients together in a pot and heat gently until just starting to bubble.
  2. Remove from heat and let curdle for about 30 minutes.
  3. Drain off any excess liquid by passing through cheesecloth or fine mesh strainer.
  4. Use immediately or store in salted water overnight to firm texture before crumbling.

Queso fresco is meant to be consumed fresh to highlight its bright, tangy flavor. Mix in chopped herbs before serving or scatter over finished dishes.

Sprinkle this fast dairy-free queso fresco over tacos, tostadas, black bean soup and all your favorite Latin recipes.

What Types of Cheese Can I Make With Almond Milk

Final Thoughts

Homemade plant-based cheeses open up tasty new possibilities using simple kitchen ingredients like almond milk.

Experiment with different add-ins and aging times to customize texture and flavors to your liking. Part of the fun is developing your own house-made cheese varieties.

Whichever you try, opt for full-fat almond milk and high quality lemons for the best results. Bon appetent.

More Soft Cheese Varieties

In addition to mozzarella and ricotta, almond milk can be used to produce other soft dairy-free cheeses like cream cheese, cottage cheese and farmer’s cheese. Let’s explore a few more recipes.

Cream Cheese

Bagels, toast and desserts all benefit from a schmear of tangy cream cheese. By blending almond milk with coconut oil and lemon juice, a smooth and spreadable plant-based version can be whipped up.


  • 1 cup raw almond milk
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1⁄4 tsp salt
  • 1⁄2 tsp agar agar powder (optional)


  1. Warm almond milk over medium heat. Once hot but not boiling, reduce heat to low.
  2. Mix in coconut oil until melted and incorporated, then remove from heat.
  3. Stir in lemon juice and let curdle for 5 minutes.
  4. Blend curdled milk mixture until very smooth and creamy.
  5. Chill thoroughly, at least 2 hours. The mixture will firm up once cooled. For added stability, mix in agar agar powder while heating in step 1.

The tangy cultured taste of traditional cream cheese is replicated using probiotic almond milk and lemon juice. Spread some dairy-free cream cheese onto bagels, toast, muffins or waffles.

Cottage Cheese

Small curd cottage cheese offers both protein and a pleasant tartness. Using almond milk, tofu and naturally fermented tanginess, an easy plant-based cottage cheese can be whipped up.


  • 1 cup almond milk
  • 2 probiotic capsules
  • 14 oz extra firm tofu
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1⁄2 tsp salt
  • 1⁄4 tsp garlic powder


  1. Empty probiotic capsules into almond milk and allow to culture 10 minutes.
  2. Heat almond milk until just starting to boil then remove from heat.
  3. Mix in lemon juice and allow to sit undisturbed 30 minutes until completely curdled.
  4. Blend tofu, oil and spices until very smooth.
  5. Gently fold tofu mixture into curdled milk.
  6. Chill thoroughly, at least 2 hours. Stir gently before serving.

The protein-packed tofu gives body while the lemon juice and probiotics provide the signature tartness of cottage cheese. Feel free to customize by folding in chives, dill or other herbs.

What Types of Cheese Can I Make With Almond Milk

Farmer’s Cheese

Farmer’s cheese is fresh and mild like ricotta but pressed into a solid form. This simple version uses almond milk and vinegar to produce a sliceable, spreadable cheese.


  • 2 cups raw almond milk
  • 1⁄4 cup apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp salt


  1. Heat almond milk to near boiling. Remove from heat and stir in vinegar.
  2. Allow to curdle undisturbed for 30 minutes. Drain off any excess whey by passing through a cheesecloth-lined strainer.
  3. Press the curds gently to expel more moisture, then fold in olive oil and salt.
  4. Shape into disk and allow to chill overnight to firm texture before slicing.

Farmer’s cheese makes an excellent breakfast cheese thanks to its mild tang and spreadability. Slice it onto toast or bagels in the morning for a protein packed start to your day.

European Style Nut Cheeses

Almond milk can be cultured and shaped into plant-based versions of popular European cheese varieties like camembert, brie and gouda. Additional aging helps develop complex nutty, earthy flavors.


Camembert is a surface-ripened French cheese enveloped in a white, bloomy rind. Mild and creamy when young, it becomes runnier and more pungent with age. A plant-based version can be crafted that mimics the texture and flavor astonishingly well.


  • 2 cups almond milk
  • 2 probiotic capsules
  • 1⁄4 cup cashews
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1⁄2 tsp salt
  • cheese mold or container
What Types of Cheese Can I Make With Almond Milk


  1. Culture almond milk with emptied probiotic capsules for 10 minutes.
  2. Soak cashews briefly then blend with olive oil until very smooth and creamy.
  3. Heat almond milk to near boiling then remove from heat and stir in lemon juice. Allow to curdle 30 minutes.
  4. Drain curds then fold into cashew cream mixture along with salt, mixing well.
  5. Spoon into cheese mold, smooth the surface, and allow to air dry for 1 day until skin forms.
  6. Age at cellar temperature (55-60°F) for 1-4 weeks until surface ripening occurs and interior softens.

The natural yeasts in the air will cause the rind to bloom during aging. Flip daily and scrape off any excess mold. When fully ripened, the interior will become soft and scoop able, with full nutty camembert flavor.


Brie cheese is soft-ripened with edible white rind and rich, silky interior when ripe. This plant-based recipe mirrors the smooth texture and earthy flavor of dairy brie using almonds.


  • 2 cups almond milk
  • 2 probiotic capsules
  • 1⁄2 cup raw almonds
  • 1⁄4 cup coconut oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • optional: 1 tsp white miso


  1. Culture almond milk by adding probiotics and letting sit 10 minutes.
  2. Blend almonds and coconut oil until extremely smooth and creamy.
  3. Heat almond milk just until bubbling then remove from heat and stir in lemon juice. Allow to curdle for 30 minutes.
  4. Stir drained curds into almond cream. Add salt and miso (for umami flavor).
  5. Transfer into cheese mold and air dry 1 day until skin develops.
  6. Age at cellar temperature 2-5 weeks, flipping daily. The rind will bloom naturally with yeasts and interior will soften from enzymes.

The miso is optional but adds richness. Given time to properly ripen, this nutty plant-based brie can fool even seasoned fromage fans!


Gouda is a Dutch cheese loved for its dense texture and deep caramel sweetness. A plant-based version can be crafted from almond milk using specific aging, temperature control and natural sugars.


  • 2 cups almond milk
  • 2 probiotic capsules
  • 1⁄4 cup raw cashews
  • 2 tbsp coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp salt


  1. Culture almond milk with probiotics 10 minutes.
  2. Blend cashews with coconut oil until extremely smooth and creamy.
  3. Slowly heat almond milk to 175°F, stirring gently. Remove from heat.
  4. Stir in vinegar and let curdle 15 minutes until very firm.
  5. Knead curds smooth then mix in sweetener, salt and cashew cream.
  6. Press firmly into mold and drain off any whey over 2 hours.
  7. Age at 55-60°F for 2 weeks, flipping daily. Rind will form naturally.
  8. Raise temp to 65°F for 2 more weeks for fuller flavor development.

The specific heating temperatures, aging regimen and touch of sweetness all help replicate the dense texture and deep caramelized flavors of aged gouda cheese.

What Types of Cheese Can I Make With Almond Milk

Final Tips & Ideas

Home fermented nut cheeses tap into wild yeasts and bacteria to develop flavor complexity over time. Here are some final tips for your adventures making plant-based cheese at home:

  • Experiment with different probiotic cultures like rejuvelac and non-dairy yogurt for unique flavors.
  • Mix in fresh or dried herbs, spices, garlic or other flavorings.
  • Try using other nuts like cashew or macadamia for different creaminess.
  • Shape soft cheeses by hand, or use springform pans or cheese molds for aged varieties.
  • Control humidity during aging by sealing in containers or ripening boxes.
  • Rotate daily, rub off excess mold, and wash rinds weekly using cheese brush and vinegar solution.
  • Take notes! Record what works well so you can adjust and improve recipes over time.

The possibilities are endless when making plant-based cheeses at home. Once you learn the basic techniques, have fun developing your own signature nut cheese varieties.

Delicious Cheese Sauces

Ooey, gooey cheese sauces can take dishes like pasta, nachos and baked potatoes from simple to sensational. Using almond milk and nutritional yeast, it’s possible to recreate the velvety texture and cheesy taste of traditional dairy-based sauces.

Let’s go over some recipes for flavorful vegan cheese sauces you can whip up anytime.

Nacho Cheese Sauce

Movie night nachos need a smooth, tangy cheese sauce that coats each crispy chip. This 4-ingredient recipe delivers rich, pumpkin-hued cheese sauce ready in minutes.


  • 2 cups almond milk
  • 1⁄4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1⁄2 tsp salt


  1. Whisk together all ingredients in a saucepan. Heat over medium, stirring often until warmed through and thickened slightly, about 5 minutes.
  2. Transfer to blender and puree until completely smooth.
  3. Return to pan and keep warm over low until ready to pour over nachos.

This easy vegan nacho cheese sauce uses nutrients and acids to thicken the almond milk into an indulgent, liquid gold topping for game day.

Mac and Cheese Sauce

Nothing beats a steaming bowl of mac and cheese. Elbow noodles bathed in silky, creamy sauce are comfort food at its finest. This 4-ingredient recipe replicates the classic taste and texture using almond milk.


  • 2 cups almond milk
  • 1⁄4 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 1 tsp onion powder
  • 1⁄2 tsp salt
  • pinch turmeric (for color)


  1. Blend almond milk, cashews, and spices until very smooth and creamy.
  2. Whisk in remaining ingredients and heat in a saucepan until thickened to coat back of spoon, about 5 minutes.
  3. Toss with cooked pasta and garnish with extra herbs or breadcrumb topping if desired!

The cashews and nutritional yeast lend a rich, cheesy flavor while the acid thickens the sauce beautifully to cling to each noodle. Kids and adults alike will love this comforting vegan mac and cheese!

What Types of Cheese Can I Make With Almond Milk

Queso Dip

Queso dip is an appetizer staple thanks to its zesty, cheesy deliciousness. Blending spices into almond milk makes it possible to recreate the bright flavor and smooth dipability of queso for gamedays or parties.


  • 2 cup almond milk
  • 1⁄2 cup raw cashews
  • 1 jalapeño, ribs and seeds removed
  • Juice 1 lime
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1⁄2 tsp onion powder
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp salt


  1. Blend almond milk with cashews, jalapeño and spices until very smooth.
  2. Transfer to saucepan and whisk in lime juice. Heat through until steaming and slightly thickened, about 3-5 minutes.
  3. Serve hot with tortilla chips. Garnish with sliced jalapeño, cilantro or green onion if desired.

The tang of lime bumps up against smoky, spicy flavors to mimic authentic queso dip. Dip pita chips, veggies or anything your heart desires into this smooth, cheese-less queso!


Fondue involves dipping bites of bread or fruit into a shared pot of melted cheese. This plant-based spin on the classic Swiss dish uses almond milk and potatoes to achieve an ulta-smooth, decadent fondue.


  • 2 cup almond milk
  • 1 large russet potato, peeled and chopped
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 cup nutritional yeast
  • 1⁄2 tsp nutmeg
  • 1⁄2 tsp white pepper
  • 1⁄2 tsp salt
  • 1 tbsp cornstarch mixed with 1 tbsp water


  1. Simmer almond milk, potatoes, onion and garlic until very tender, about 15 minutes.
  2. Transfer to blender and puree with remaining ingredients except cornstarch slurry until silky smooth.
  3. Return to pot and heat through, stirring often. Mix in cornstarch slurry and cook 2 more minutes.
  4. Transfer to fondue pot and keep warm over low heat. Spear bread cubes, apples or other dippers!

This velvety smooth cheese-less fondue makes for an elegant yet approachable plant-based dinner party. The secret is the potato lending its starch to give flawless dipping consistency.

Creating Cheese Boards

A creamy brie, crumbly blue cheese, supple cheddar – they all lend unique flavors and textures to a well-composed cheese platter. Using nut-based cheeses, it’s possible to replicate the experience of an artisanal dairy cheese board, but without the dairy or cruelty.

Here are tips for putting together show-stopping plant-based cheese boards for entertaining or every day indulgence.

Base Cheeses

Every cheese board needs solid anchor cheeses to act as the stars of the show. Some plant-based varieties to consider as base options:

  • Aged nut cheese – Vegan camembert, gouda or cheddar provide crowd-pleasing sharpness.
  • Soft spreadable – Cream cheese or double cream brie varieties offer silkiness.
  • Firm texture – Dense mozzarella or feta lend bite and brightness.

Select 2-3 base cheeses depending on the size of your platter. Feature only one of each style so flavors remain distinctive.

What Types of Cheese Can I Make With Almond Milk


Cheeseboard Components

In addition to cheese wedges or bites, cheeseboards should offer an array of supporting components:

  • Crackers – Look for gluten-free seeded crackers or crispy baguette slices
  • Dried fruit – Figs, apricots and cherries pair deliciously.
  • Fresh fruit – Grapes, apple and pear slices give juicy pops.
  • Nuts – Marcona almonds, pistachios and pecans enrich.
  • Chutney or Compote – Caramelized onion and fruit preserves provide sweet contrast.
  • Olives/cornichons – Briny bites make palate-cleansing accents.
  • Fresh herbs – Rosemary, thyme and oregano lend woodsy notes.

Displaying Perfectly

Once you’ve selected your cheeses and accompaniments, it’s time for the fun part – artfully displaying everything in an appetizing way. Some tips:

  • Vary heights by using boards, plates, cake stands to make multiple levels
  • Make groupings of crackers/fruit/nuts rather than scattering singly
  • Alternate rich/mild and soft/firm across the platter
  • Display soft cheese on bamboo leaves, fir sprigs or wreaths
  • Label cheese varieties using chalkboard tags or cards

Take your time styling – the presentation of a cheese board is half the experience! Use contrasting colors, interesting shapes and playful placements to delight the eye as much as the palate.

With an array of tangy, herby and sweet flavors alongside diverse textures, thoughtfully composed plant-based cheese boards bring exciting new possibilities to the table!

Pairing Wine With Nut Cheese

A fine wine paired beautifully really enhances the cheese tasting experience. But how do you properly match wine with dairy-free cheese varieties?

Here are helpful pairing tips for serving wines that complement and bring out the best flavours in plant-based cheeses:

Fresh Young Cheese

  • Light, mild cheese like mozzarella, farmers cheese, ricotta or very young camembert
  • Pair with Sauvignon blanc, rosé, prosecco, fruity reds
  • Why? The acidity cuts through mildness, fruitiness links to subtle flavors

Soft-Ripened Bloomy Rind

  • Richer soft cheese with white edible rinds like camembert, brie
  • Pair with Full-bodied white (Chardonnay), light reds (Pinot Noir)
  • Why? Oak and buttery richness mirror the cheese; tannins cut fat

Hard Aged Cheese

  • Firm, crumbly texture and concentrated flavor like aged cheddar
  • Pair with Cabernet Sauvignon, Shiraz, complex red blends, tawny port
  • Why? Stronger cheeses need equally full-flavored wines; sweetness contrasts bitterness

General Tips

  • Match intensity and weight – mild with light-bodied, pungent with full-bodied
  • Acidic whites cut through rich flavors
  • Sweet dessert wine contrasts bitterness
  • Sparkling cuts richness but matches festivity
  • Rosés link delicately across both

Taste different pairings with your homemade nut cheeses to experience what wines work best with your preferred recipes and aging times. Part of the joy is discovering new flavor combinations.

What Types of Cheese Can I Make With Almond Milk

Conclusion – What Types of Cheese Can I Make With Almond Milk?

Exploring different plant-based cheeses allows us to discover new culinary possibilities and compassionate ways of eating. Almond milk proves a versatile ingredient for crafting smooth, sliced, spreadable cheeses to suit any recipe. Home fermentation projects connect us meaningfully to ancient food traditions – and let us lend a hand in moving towards a kinder, healthier future.

Frequently Ask Question About What Types of Cheese Can I Make With Almond Milk?

Still have some questions about the process? Here are answers to some frequently asked questions:

What can be used instead of almond milk?

Other plant-based milks can be substituted, including cashew, oat and soy milk. Coconut milk works well too but will impart more coconut flavor.

Is special equipment needed?

No special equipment is essential. However, cheesecloth and some type of mold or drainage container helps when forming some cheeses like aged cheddar or feta.

How long will these nut cheeses keep?

Most will last 5-7 days refrigerated. Firmer aged cheeses can last for weeks. Storage times can vary based on age, moisture content and ingredients.

Why add probiotics?

Adding probiotic capsules helps kickstart fermentation for more complex, tangy flavors during aging. This step can be skipped but flavors may be less sharp.

Nut CheeseDifficultyAging Time
MozzarellaEasyNo aging
RicottaEasyNo aging
CheddarIntermediate1-4 weeks
FetaIntermediate1-2 weeks
Queso FrescoEasyNo aging

This covers the basics of making dairy-free cheese with almond milk! From melting mozzarella to sliceable cheddar, plant-based cheeses open up creative possibilities using simple kitchen ingredients.

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