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I have become a huge fan of nut cheese. The potential flavor combinations are endless. This sun-dried tomato basil almond cheese is reminiscent of the mediterranean. Basic nut cheese is very easy to make for a quick meal, but it is also possible to take time and add a culture and allow it to do its magic to create something with more depth of flavor.

Each type of nut brings a unique taste and texture to cheese. Macadamia and cashews make wonderful mild nut cheeses similar to ricotta or brie. Almonds, Walnuts, and Pecans are not as smooth and creamy but are more hearty and stand up to bigger flavors.

There are so many varieties I can customize my cheese to my mood. I love pure cheese but I am not averse to trying a herb or dried fruit laced option.  Previously I frequented the cheese case looking for blocks with some new blend of additions. One of my favorites used to be a Stilton (blue cheese) with apricots. I still haven’t found a raw vegan blue cheese recipe that is a close substitute but I don’t miss it because there are so many other options.


Sun-Dried Tomato Basil Almond Cheese

  • Prep Time15 min
  • Cook Time8 hr
  • Total Time8 hr 15 min
  • Yield4" round
  • Serving Size1/6th
  • Energy150 cal
  • Suitable for Diet


  • 1 c almonds, soaked, drained and skins removed
  • 3/4 c water
  • 2 T olive oil
  • 3 T lemon juice
  • 2 T nutritional yeast
  • 1/4 c sun-dried tomatoes
  • 3 T fresh basil, chopped
  • 1 clove garlic
  • pinch Celtic Sea Salt



Soak almonds at least 6 hours in water. Drain and remove skins.


Place all ingredients in food processor. Process until smooth. This will take a bit of time, don’t rush.


Place mixture in nut-milk bag or colander lined with cheese cloth.


Give a light squeeze and place in refrigerator over-night to drain.


You can use the cheese as-is for a spreading cheese or if you want it firmer, place it in a 4″ springform to shape and then into the dehydrator for 1 hr at 145F to form a rind.

  • Serving Size1/6th
  • Amount per serving
  • Calories150
  • % Daily Value*
  • Total Fat13.08 g18.17%
  • Saturated Fat1.31 g6.55%
  • Trans Fat0.01 g
  • Polyunsaturated Fat2.53 g
  • Monounsaturated Fat8.68 g
  • Sodium40.16 mg1.75%
  • Total Carbohydrate5.96 g2.17%
  • Dietary Fiber2.64 g9.43%
  • Total Sugars1.56 g
  • Sugar Alcohal0.08 g
  • Protein4.69 g9.38%
  • Calcium48.63 mg3.74%
  • Iron0.91 mg5.06%
  • Potassium202.86 mg4.32%
  • Vitamin A129.73 mcg14.41%
  • Vitamin C (Ascorbic Acid)8.49 mg9.43%
  • Vitamin E (Tocopherol)4.81 IU14.58%
  • Vitamin K9.39 mcg7.83%
  • Vitamin B1 (Thiamin)0.94 mg78.33%
  • Vitamin B2 (Riboflavin)1.11 mg85.38%
  • Vitamin B3 (Niacin)5.43 mg33.94%
  • Vitamin B6 (Pyridoxine)0.98 mg57.65%
  • Folate64.04 mcg16.01%
  • Vitamin B12 (Cobalamine)0.98 mcg40.83%
  • Vitamin B5 (Pantothenic acid)1.11 mg22.2%
  • Phosphorus84.74 mg6.78%
  • Magnesium47.97 mg11.42%
  • Zinc0.85 mg7.73%
  • Selenium3.2 mcg5.82%
  • Copper0.19 mg21.11%
  • Manganese0.39 mg16.96%

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