Simple vegan smoky chili almond cheese with rose pepper.
Creamy, tangy, slightly spicy and a little bit smoky…I’m telling you, this cheese is absolutely heavenly. It’s super quick to make, all it requires is a blender and a pot, and about 10 minutes of cooking. This chili almond cheese makes a great snack with crackers or dried fruits, and it’s also lovely as a sandwich or salad topping. If you are a fan of nut cheeses, you’ll really love this recipe.
There are just about a million ways to make vegan cheeses, and this version here is a quick and easy one as it isn’t fermented. It tastes like an aged nut cheese, but luckily you don’t need days to make it, thanks to the agar agar.
You can use this recipe as a base for other flavour combos too. You can make a garlicky cheese or one with fresh herbs. You can also use other nuts, such as cashews, macadamia or walnuts. And if you can’t get enough vegan cheeses, check out some of my other cheese recipes:
- Raw Vegan Cashew Mozzarella
- Vegan Tofu Feta Cheese
- Simple Raw Cultured Cashew Cheese
- Walnut and Herb Vegan Cheese
- Basic Cashew Cheese with Herbs
- Baked Almond Feta
- Quick and Easy Vegan Fondue
- Cauliflower Cheese Sauce
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Vegan Smoky Chili Almond Cheese
- Total Time: 15 mins
- Yield: 2 cheeses 1x
Ingredients
- 200 g/7 oz blanched almonds, soaked
- 1 small chili pepper, minced
- 2 tbsp tapioca flour
- 4 tbsp nutritional yeast
- 1,5 tsp agar agar powder
- 1 tsp white miso
- 1 lemon, juice
- 2 tbsp apple cider vinegar
- 3/4 cup of water
- 1 dash of liquid smoke
- 1 tsp rose pepper
- salt, pepper
Instructions
- Add soaked almonds, tapioca, nutritional yeast, agar agar, miso, lemon juice, vinegar, water, liquid smoke, salt and pepper to a blender and blend until completely smooth.
- Transfer to a sauce pan and heat over medium heat. Stir constantly until it will start to form a gooey cheese sauce.
- Cook and stir on until it firms up completely. It takes 7-10 minutes.
- Add minced chili and rose pepper to the cheesy mixture and mix in roughly.
- Pour mixture into molds*. Place them in fridge to set for about 2 hours. Enjoy!
Notes
*Silicon molds work best, but you can use a regular ceramic ramekin as well. Just make sure you grease the mold, so the cheese can come out easily.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: Vegan
All about that smokiness (and of course a little spice never hurts!)
Yes yes yes!!!
With all the nuts, how can it be not good?
Hahaha, exactly!
I haven’t tried vegan cheese yet. It doesn’t mean I’ll stop eating regular cheese (No, no, and no!), but I’m willing to give this a try one day (Not today. Perhaps, not even tomorrow). I mostly like the idea of using cashews since I’ve tried sauces/dips – they give awesome texture. Anyway, this one sounds and looks delicious too!
Yes, cashews are actually my favourites too for vegan cheeses, the texture is simply amazing! But I also loooooove to experiment with other nuts and seeds, they all taste so good.
BTW I used to say the same about cheese, my friend….so never say never 😀
It looks amazing. I love your cheese recipes, I should try them.
Thanks, Anca!
I’d love it if you would try them 🙂
The smokiness in this cheese sounds out of this world!
Thanks, Lucie 🙂
This is a very interesting recipe. Never used liquid smoke and adding chili with cheese … it will make a great appetizer!
Thank you! When I was small smoked cheese was one of my favourite thing ever, so I had to make something similar 😉
This is awesome! I will make it gain.
I’m so glad you liked it, Renee 🙂
This was very delicious. Next time I will use half the vinegar since that flavor was too strong for me.
I’m so happy to hear you liked it!
Sorry for the vinegar, I think I have a strange obsession with strong vinegar taste 😀
HI there,
Can I substitute with sunfiltered seeds or non roasted jackfruit seeds?
Hi Sharon,
I have never tried sunfiltered seeds or non roasted jackfruit seeds, so I have no idea how they behave or what they taste like.
But let me know, if you experiment with them, I’m very interested 🙂
Thank you for this fantastic recipe.
Happy you liked it 🙂