How Do You Make Almond Cheese

You make almond cheese by soaking raw almonds, blending them with water and a starter or acid until smooth, then culturing and draining the mixture so it firms up into a spreadable or sliceable wheel.
 
The process is simple, but the details matter.
 
If you’ve been wondering how do you make almond cheese at home, the short answer is this: almonds, water, culture or lemon juice, salt, and a little patience.
 
There are two main routes — a quick, fresh almond cheese you can whip up in a blender, and a cultured almond cheese that ferments overnight and develops a tangy, cream-cheese-like flavor.
 
In this post, we’ll cover how to make almond cheese both ways, the ingredients and tools you need, and the mistakes that turn a good batch into a grainy mess.
 
Let’s get into it.
 

How Do You Make Almond Cheese? Two Routes to Try

How you make almond cheese depends on what you want on your plate.
 
Both methods start with soaked, blended almonds — the difference is fermentation and draining.
 
Here’s how each route works.
 

1. The Quick Fresh Almond Cheese Method

This is the easiest way to make almond cheese when you need it today.
 
Soak 1 cup of raw almonds in water for 8 to 12 hours, then drain and rinse them well.
 
Blend the almonds with about ¾ cup of fresh water, 2 tablespoons of lemon juice, and a pinch of salt until you get a thick, smooth mixture.
 
If your blender struggles, add water one tablespoon at a time — never dump it in.
 
Pour the mixture into a nut milk bag or a cheesecloth-lined strainer set over a bowl.
 
Let it drain for a few hours in the fridge, then squeeze gently until the texture feels like soft cream cheese.
 
The result is a fresh, spreadable almond cheese that keeps in the fridge for about five days.
 

2. The Cultured Almond Cheese Method

If you want that tangy, aged flavor, culturing is how you make almond cheese taste like the real thing.
 
Follow the blending steps above, but add a probiotic capsule or 2 tablespoons of rejuvelac to the mixture.
 
Spoon it into a clean glass jar, cover it with cheesecloth, and leave it at room temperature for 24 to 48 hours.
 
The longer it sits, the sharper it gets.
 
After culturing, stir in salt to taste, then drain it through cheesecloth for 12 to 24 hours for a firmer wheel.
 
Wrap the wheel in parchment and refrigerate it so it sets fully — that’s how you get a sliceable cultured almond cheese.
 

Ingredients and Tools You’ll Need to Make Almond Cheese

Before you make almond cheese, gather everything so you’re not scrambling mid-blend.
 

1. The Short Ingredient List

You need raw, unsalted almonds — blanched almonds work too and save you the skin issue.
 
Beyond that, you need filtered water, salt, and either lemon juice for the quick version or a probiotic or rejuvelac for the cultured version.
 
Optional add-ins like nutritional yeast, garlic powder, or herbs make your almond cheese taste even better.
 

2. The Tools That Make It Easier

A high-speed blender is the most important tool when you make almond cheese.
 
You also need a nut milk bag or cheesecloth, a fine strainer, a bowl, and a clean glass jar if you’re culturing.
 
A small springform ring or a cheese mold helps shape a firmer almond cheese wheel if you want neat slices.
 

Tips and Mistakes to Avoid When You Make Almond Cheese

Most almond cheese failures come down to a few fixable issues.
 

1. Don’t Skip the Soak

Soaking softens the almonds so they blend smooth instead of gritty.
 
If you’re short on time, pour boiling water over the almonds and soak for 1 to 2 hours instead of overnight.
 

2. Blend Longer Than You Think

When you make almond cheese, blend for a full 2 to 3 minutes so no graininess survives.
 
Stop and scrape down the sides a couple of times for an even texture.
 

3. Keep Everything Clean When Culturing

Any stray bacteria can spoil a cultured batch, so sterilize your jar and utensils with hot water before you make almond cheese this way.
 

4. Add Salt at the Right Time

Salt slows fermentation, so hold it back until after culturing finishes.
 
Then taste and adjust — almond cheese needs a touch more salt than you’d expect.
 

So, How Do You Make Almond Cheese?

You make almond cheese by soaking raw almonds, blending them with water and lemon juice or a culturing starter, then draining the mixture until it firms into a spread or a sliceable wheel.
 
The quick method gets you fresh, creamy almond cheese in a few hours.
 
The cultured method takes a day or two but rewards you with that tangy, cheese-like depth.
 
Now you know exactly how to make almond cheese at home — grab your almonds, pick your method, and enjoy your own batch.