Garlic and Herb Vegan Cheese

serves 6-8


  • 1/2 tsp oil for greasing
  • 1 tsp dried oregano
  • 150g (5oz) ground almonds
  • 2 cloves garlic, crushed
  • 2 tbsps lemon juice
  • 55ml (2fl oz) olive oil
  • 50g (2oz) coconut oil
  • 110ml (4fl oz) boiling water
  • 1/4 tsp salt
  • good grind black pepper
  • 1 small baking dish

This easy to make vegan cheese is delicious when fresh but also freezes well. I use an individual tarte tatin dish to cook it, but any small oven proof container will suffice. You can also make individual little cheeses in muffin cases.

1 Preheat the oven to 170°c (150°c fan) gas mark 3.

2 Line your baking dish with parchment, greasing the tin to help the parchment to stick and greasing again once in place. Sprinkle the tin with most of the oregano which will stick to the surface.

3 Place all the remaining ingredients into a food processor and blitz until smooth and creamy.

4 Pour the mixture into the prepared tin and level the surface then sprinkle with a little more oregano. Bake the cheese in the centre of the oven  for about 30-40 minutes or until the cheese is starting to colour and set.

5 Allow the cheese to cool in the tin, then turn out and keep in the fridge for up to 5 days or freeze.