Lately, my go-to homemade non-dairy cheese, is a plain soy milk cheese. 

It’s easy to make, firms up well, and pairs well with both fruit & veggies. Out of my regular supplies, and inviting company over, I decided to experiment with what I had: almond milk …. and I must say, it worked! Very well, indeed …

Read on:


1 & 1/3 cup unsweetened almond milk at room temperature

1/2 cup refined coconut oil (heated & liquefied) 

4 tbsp tapioca starch

2 tbsp nutritional yeast

1 tbsp kappa carrageenan

1.5 tsp salt

1/2 tsp onion powder

1/2 tsp mustard powder

1/2 tsp dried thyme

a few grinds of black pepper


Method of Madness:

In a food processor or blender, combine all ingredients and blend until smooth & almost frothy

Pour into saucepan, and on medium heat, whisk until the mixture thickens, glosses over, and pulls away from the sides easily (between 5 & 6 minutes)

Carefully transfer thick mixture (should be like a big blob at this point) into a small spring-form pan

Cool on the counter until cheese reaches room temperature (1-2 hours). Cheese should be semi-firm at this point

Store in refrigerator overnight

Remove spring pan and base, place on cooling rack and flip daily

For best results, store in fridge for a week, and a rind will develop and the cheese will harden nicely

For a softer cheese, you can serve after the cheese has been refrigerated overnight

make a few with different spices to create an amazing platter for any occasion!