Rosemary-Baked Almond Cream Cheese
Preparation time
Cooking time
Total time
A wonderfully creamy, smooth and herb-infused taste of the Mediterranean. This Rosemary-Baked Almond Cream Cheese is simple to make, but so impressive.
Recipe type: Vegan Cheese, Snacks, Sauces, Jars
Cuisine: 60 minutes or less
  • 150g ground almonds
  • 200ml pre-boiled or filtered water
  • 2 tbsp olive oil + 2 tsp for baking
  • Juice of 2 lemons (about 4 tbsp)
  • Generous pinch of good salt
  • 6 green olives, chopped small
  • 2 tsp dried rosemary
  1. Put all the ingredients except the extra 2tsp of olive oil, olives and rosemary into a food processor and blend until completely soft and creamy. Stir in the chopped olives by hand.
  2. Line a small colander or sieve with cheesecloth* (or a piece of thin cloth or netting) and pour in the cheese, spreading it out evenly with a spatula. Fold the edges of the cloth over the top, weigh down with a small jar and place the whole thing in a bowl to catch any liquid.
  3. Refrigerate over night.
  4. Heat the oven to 200°C / 400°F / Gas Mark 6.
  5. Line a tray or small tin with parchment paper. Drizzle 1 tsp of olive oil onto the paper and add 1 tsp of rosemary. Carefully turn the cheese out onto the paper, flattest side down. Top the cheese with the remaining oil and rosemary and bake for 35-45 minutes, until golden.
  6. Leave to cool before serving. Cheese can be stored in the fridge for at least a week in an airtight container.
I used a piece of organic, unbleached cotton cheesecloth measuring approximately 30cm square.
Technique adapted from Vegetarian Times.
Recipe by The Whole Ingredient at