Vegan Cheeses and Vegan Mayo

It’s been a busy, long, hot summer with lots of travel and fun. Now, it’s time to roll my sleeves up and experiment in the kitchen again. I have been tinkering with the recipes below for the last few weeks, and I am very excited to share them with you!

It’s been fun and enjoyable making vegan cheeses — which we will sell at our shop soon. The following two are very easy for you to try. The first is almond cheese; it’s soft, spreadable cheese that’s slightly sweet and wonderful when matched with Sprout Momma brioche — what an elegant pair!

Almond Cheese:


  • 1 cup almonds, soaked over night in filtered water
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • salt to taste


  • After your almonds are soaked, the skins should just pop off.
  • Put skinned almonds in a Vita Mix or blender and pulse. Add each ingredient one at a time to give it time to blend. This will take patience — scrape the sides of your blender and incorporate it all into a creamy consistency.

Now you have three choices in what to do next:

  1. Leave it and enjoy as a spread
  2. Spoon it into a cheese cloth and refrigerate over night to allow all moisture to come out.
  3. If you have a dehydrator, pop it in a mold and dehydrate for 6 hours on 115 degrees, then it will have a rind.

How easy is that????

Cashew Cheese:


  • 2 cups cashews (soaked over night)
  • 2 cups spinach
  • 1 tablespoon flax seed
  • 1 tablespoon chia seed
  • 1/2 cup nutritional yeast
  • 2  Tablespoons olive oil ( you can eliminate if your trying to go oil free and use water…I just like the richness)
  • Juice of half a lemon
  • Salt to taste


  • After soaking you cashews over  night, drain and dry. Roast them for 15 minutes in 350-degrees oven until oil golden brown.
  • Cool them after for 15 minutes.
  • While they are roasting, sauté your spinach in a touch of olive oil till just wilted and still bright green. Let that cool.
  • Next, put cashews, flax, chia, nutritional yeast and lemon juice in a Vita Mix or blender, pulse.
  • Add oil slowly to help pull it all together.
  • Add salt and spinach (I like to see the bits of spinach— so, pulse again)
  • At this point, you can spoon into a container and refrigerate or dehydrate (115 degrees for up to 24 hours depending on how hard you want it)

I am going to toss together some vegan mayo today to have for the week. I thought I would share this recipe as well.

Vegan Mayo:


  • 1/2 cup plain soy milk
  • 1 1/2 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dijon mustard (or dry)
  • salt to taste


  • Start blending the soy milk and slowly incorporate the olive oil to the consistency you desire.
  • Add everything else!
  • I am starting with this plain recipe. Then, I’ll play with flavors — such as fresh garlic, roasted pepper ands fresh basil or any other herb!

Have fun and enjoy!!!