{"id":24922,"date":"2017-06-19T05:00:44","date_gmt":"2017-06-19T11:00:44","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=24922"},"modified":"2021-04-27T11:51:11","modified_gmt":"2021-04-27T17:51:11","slug":"vegan-smoked-almond-cheddar-from-this-cheese-is-nuts-a-giveaway","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-smoked-almond-cheddar-from-this-cheese-is-nuts-a-giveaway\/","title":{"rendered":"Vegan Smoked Almond Cheddar from This Cheese is Nuts! + A Giveaway!"},"content":{"rendered":"

This vegan smoked almond cheddar from This Cheese is Nuts! by Julie Piatt leans on incredibly simply methods (i.e., soak, blend, serve) and just five total ingredients. It's smoky, tangy, and packed with zesty cheddar flavor. Slather this almond cheddar cheese over crackers or baguette slices, dip sweet pear slices into it, or layer it with crisp veggies in a flavor-packed vegan sandwich.\u00a0<\/em><\/strong><\/p>\n

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\nThis post contains affiliate links for This Cheese is Nuts!<\/a><\/em><\/p>\n

If you know me, then you know how true the following statement is: Just a few years ago, I was convinced I could NEVER go vegan because of my undying love\u00a0for cheese. I simply couldn't imagine life without stretchy, melty dairy cheese.<\/p>\n

No pizza? No epic cheese platters? No eggplant parmigiana? No mozzarella?<\/p>\n

Just the thought of parting ways with the gooey stuff was enough to give me the jitters. That was until\u00a0the day<\/a>\u00a0I realized that cheese wasn't doing me, my body, the planet, or the animals any favors.<\/p>\n

Since bidding dairy cheese adieu, I've come to learn that the 'dairy' part was really all I was saying goodbye to. The stretchy, melty, gooey, spreadable, sliceable deliciousness? Well, those latter bits\u00a0were all still completely and totally possible thanks to some tasty\u00a0store-bought alternatives.<\/p>\n

And while store-bought alternatives are wonderful and wildly convenient, I've longed for the day when some patient and brilliant recipe-creating soul would launch\u00a0something like this into the universe...<\/p>\n

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Something that says,\u00a0Vegans and cheese-lovers, unite! You can have your cheese in any shape, color, ripeness, and size. And you know what? You can feel good, too.<\/em><\/p>\n

Well, today's the day when vegans\u00a0can thank their lucky stars and bust out all those lavish\u00a0cheese knives and serving boards they've been hoarding since their wedding showers, because Julie Piatt's latest book,\u00a0This Cheese is Nuts!<\/span><\/a> is brimming with recipes for allll<\/em> the vegan cheeses under the sun.<\/p>\n

I'm telling you, if you can name a cheese, Julie's probably got a plant-powered alternative for it in this book. As I've spent time flipping through the pages these last few weeks, I've been in awe of her\u00a0creative brilliance.<\/p>\n

Whether you're looking for a collection of recipes that runs the full gamut of vegan cheese possibilities\u2014from blend-and-ready spreads to finely aged\u00a0fancy cheeses\u2014or you're just starting out on your nutty cheese-making journey, this book has your back.<\/p>\n

Here are just a few (okay, a heaping handful) of the recipes\u2014some cheese and some dishes\u2014I've jotted down on my must-make list:<\/p>\n

Smoked Almond Cheddar
\nClassic Fondue
\nWarm Queso Fresco
\nSmoked Gouda
\nMozzarella Balls in Brine
\nEye of Ra Mascarpone
\nAged Cashew Truffle Cheese, 3 Ways
\nCashew Brie
\nCashew Camembert
\nTriple Cream
\nMacadamia Nut Herbed Goat Cheese
\nClassic Gorgonzola Blue Cheese
\nGorgonzola Dolce
\nBurrata (about fell over when I saw this one\u2014thought I'd NEVER enjoy\u00a0burrata again!)
\nSmoky Butternut Cheddar Sauce with Blackened Broccoli
\nGorgonzola Dolce Kale Ancient Grain Pasta
\nN'Eggs Bennie with Hollandaise Sauce and Coconut Bacon<\/p>\n

If that list doesn't have you both drooling and convinced that this book is a must-have vegan staple, I'm not sure anything will. Except for maybe the full recipe for Julie's Smoked Almond Cheddar...<\/p>\n

\"Vegan<\/p>\n

This is hands down the easiest vegan cheese to make.<\/p>\n

To make it, you'll simply soak 2 cups of raw almonds in water overnight.<\/p>\n

Then, drain the almonds and add them to a food processor along with pimientos (i.e., peeled roasted red peppers), nutritional yeast, smoke salt, and garlic powder. Blend until desired texture is reached, and serve. That's it. Doesn't get any easier, does it?<\/p>\n

Scroll down<\/strong> for\u00a0the full recipe and\u00a0enter for a chance to win a copy of This Cheese is Nuts!<\/strong><\/p>\n

And if you simply can't wait or take any chances on a giveaway, then grab your very own copy here<\/a>.<\/p>\n

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Vegan Smoked Almond Cheddar Spread<\/h2>\n
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This vegan smoked almond cheddar from This Cheese is Nuts!<\/a> by Julie Piatt leans on incredibly simply methods (i.e., soak, blend, serve) and just five total ingredients. It's smoky, tangy, and packed with zesty cheddar flavor. Slather this almond cheddar cheese over crackers or baguette slices, dip sweet pear slices into it, or layer it with crisp veggies in a flavor-packed vegan sandwich. <\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Appetizer, Cheese<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Grain-Free, plant-based, Vegan<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>3<\/span> cups<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Julie Piatt | This Cheese is Nuts!<\/span><\/div>\n\n\n

Ingredients<\/h3>