Sometimes I feel as if every non-vegan person has a pull string that says “Yeah I could probably do the whole no meat thing…But I couldn’t live without cheese!!” when hearing about what vegans eat. I’m sure I said that too at one point..and I am still on the hunt to recreate or at least find the closest possible thing to real cheese. It can be fun and much like a science experiment at times. This recipe is truly mind blowing. With my first batch I used the “cheese” to make spanakopita. Holy Good God. There are no words.

With the second batch I made, we splurged on a $6 bottle of organic wine and a baguette. Took down the whole thing without blinking. And guess what? The next day there was no “I ate a whole package of cheese pudge” and my boyfriend didn’t grow man tits over night. Score! Sometimes vegan snacks are like that.

Ingredients

1 cup of slivered almonds

1/2 cup cashews

1/2 cup water

1/4 cup lemon juice

3 tbsp olive oil

1 1/4 tsp salt

1 tbsp nutritional yeast

1/2 tsp or a little less of thyme and oregano

2 cloves of garlic

Directions

If you do not have a high powered blender you will want to soak the nuts overnight. Blend all ingredients until smooth (in the video I forget to mention the salt..but don’t forget to add it yourself!) Scoop into about 3 layers of cheese cloth that you have laying over a bowl. Tie the end with an elastic, place in bowl and leave over night. Once it is ready to bake, line a baking sheet with tin foil or parchment paper and remove the cheese from the cloth. Place on sheet and bake at 350 for 30- 35 min- or until it looks golden brown and a little cracked. Once it has cooled some, crumble and use just like you would with real feta. Mind is now blown.