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Vegan Almond Chili Cheese

This vegan almond chili cheese is creamy, smokey, spicy and oh-so satisfying!
Course Appetizer, Side Dish
Cuisine Vegan
Diet Vegan
Keyword chili, vegan cheese alternative
Prep Time 20 minutes
Resting time 8 hours
Total Time 8 hours 20 minutes
Servings 1 cheese


  • 1 small cake pan or bowl to shape the cheese
  • food processor or high-speed blender


  • ¾ cup almonds blanched/skin removed (100 g)
  • ½ cup sunflower seeds 70 g
  • 1 cup soy milk
  • juice of 1 lemon
  • 1 tsp chili flakes
  • 2 tsp paprika powder
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • paprika powder and chili flakes for decorating


  • Soak the almonds and sunflower seeds overnight. Alternatively, simmer for 5 minutes.
  • Add the almonds, sunflower seed and soy milk to a blender and blend for 1-2 minutes until smooth.
  • Transfer to a pot and bring to a simmer. Then, turn off the heat and add the lemon juice. Give it a good mix and let it rest for 10 minutes.
  • Place a colander on top of a bowl and line it with a cheese cloth. Add the cheese mixture and let it drain for at least 4 hours or overnight.
  • Remove cheese mixture from the colander and add it to a bowl. Mix in the nutritional yeast, salt, paprika powder and chili flakes.
  • Lightly grease a small cake pan or bowl with oil. Add a little bit of paprika powder and chili flakes to the bottom. Spoon in the cheese mixture and press it flat.
  • Cover with a lid and let it sit in the fridge for at least 4 hours or overnight.
  • Flip the cake pan/bowl to remove the almond chili cheese.