From cashew camembert to the almond cheddar below, Julie Piatt’s nut-based cheese recipes are a revelation for the milk-averse, a game-changer for anyone trying to wean off the white stuff, and just a really cool idea for the health conscious hostess. Make a batch, serve it up with some crackers and wine, sit back, relax and let the compliments come flooding in.

Julie – AKA Srimati-  is a plant-based chef, mother, yogi and spiritual wellness pro here in LA and married to famed vegan athlete, Rich Roll. We were drawn to Srimati from the start for her profound sense of balance and humility. For a woman who offers spiritual counselling sessions and stands at the core of LA’s wellness scene, she’s also playful enough to name her plant-based cookbook, This Cheese Is Nuts.

If you’ve never tried making this kind of heavenly almond recipe at home, this is your chance to learn from a pro…

Vegan Smoked Almond Cheddar


2 cups raw almonds
½ to ¾ cup pimientos from a jar, plus ½ to ¾ cup packing liquid
¼ cup nutritional yeast
1 ¾ tsp smoked sea salt
1 tsp garlic powder


Rinse the almonds well. Place them in water in a medium bowl. Cover and refrigerate overnight.

For the cheddar:
Drain the almonds. In the bowl of a food processor, place the almonds, pimientos, nutritional yeast, salt, garlic powder and ¼ cup pimiento liquid. Process until the mixture is well incorporated.

Remove the lid and test the cheese for texture and salt content. If you want a smoother spread, add pimiento liquid in small increments and process again. Add more salt if needed.

Serve with crackers and fresh pears.

Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt.

You’ve made yourself some of Srimati’s vegan cheddar – now what?

Learn how to craft the ultimate plant-based cheese platter with these pro tips.

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