Super-Easy-No-Wait Vegan Cheese Log

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The holidays are coming up and if you’re like me, you want easy, healthy, and incredibly delicious recipes to please your guests. This is one of my favorite vegan cheese recipes and I’ve wanted to share it for a long time. Here is a vegan cheese log that is beyond easy to make and ready in less than an hour! It’s so flavorful and super creamy with a touch of herbs. This cheese is very versatile and you can serve it on a cheese platter, add it to a holiday hummus board, or use it in a multitude of dishes.

This has to be one of the easiest vegan gourmet cheese recipes out there. I personally love cultured cheeses and using probiotics to make aged cheese, but sometimes you just don’t have the time for recipes like that. Sometimes you just want cheese right now!

If the thought of waiting a few days for your cheese to age isn’t your thing, you’ll love this recipe. For this vegan cheese log, all you have to do is simply blend all of the ingredients together in a blender until smooth, then transfer it to the oven to cook for 20 minutes. Once it’s finished cooking, cool it slightly, roll it into a log shape, coat it with your favorite fresh herbs, and chill it until you’re ready to serve. It literally doesn’t get easier than this. 

Vegan Cheese Log | Holiday Recipe | | #vegan #cheese #holiday #plantbased

I have been making this recipe for years and I love to put it on pasta, salads, sandwiches, and avocado toast. For the holidays and for entertaining, you can make a fancy cheese board and serve it with ingredients like crackers, fresh veggies, bread, olives, dips, grapes, vegan meats, and more. I put it in my tofu scramble recently and was blown away by the flavor! 

Use this vegan cheese log recipe anywhere you would normally use a soft cheese or goat cheese. 

Vegan Cheese Log

Author: Kathy Chrzaszcz
5 from 7 votes
This vegan cheese log is the ultimate holiday delight and this recipe couldn't be easier! Impress your friends and family with this delicious, almond-based vegan cheese log full of herbs and flavor!
Vegan Cheese Log | Holiday Recipe | | #vegan #cheese #holiday #plantbased
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 cup blanched almonds or almond slivers
  • ¾ cup water
  • 3 tablespoons lemon juice
  • 2 tablespoons + 2 teaspoons nutritional yeast
  • ¼ teaspoon salt, or to taste
  • 2 tablespoon fresh herbs, finely chopped (I used thyme and chives but you could also use parsley, basil, rosemary, etc.)


  • Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
  • Blend all of the ingredients except for the herbs together in a blender until the mixture is well combined, but it doesn’t have to be perfectly smooth. If you don’t have a high-powered blender, it will be easier for you to use slivered almonds instead of whole almonds. If you have a high-powered blender you can use either.
  • Transfer the mixture to the lined loaf pan and spread in an even layer. Place the pan on the center rack of your oven and bake for 20 minutes. It’s important to stir the mixture well after 10 minutes. Ensure you mix all the way to the bottom to prevent the bottom layer from browning.
  • After 20 minutes, remove the pan from the oven and transfer the parchment to your counter. Stir it well and allow it to cool for 5 minutes.
  • Cut a medium sized piece of aluminum foil. Transfer all of the cheese to the foil and form a log shape with your hands. Once a general shape is formed, wrap the foil tightly around the cheese log to form the final shape. Set aside.
  • Finely chop the herbs. Unroll the cheese gently. Smooth the cheese with your hands to form the perfect shape if needed. Place the herbs on a cutting board and roll the cheese into the herbs to coat. Store the cheese in an airtight container until serving.


Calories: 224kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 149mg | Potassium: 360mg | Fiber: 6g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 2mg
Course Appetizer
Cuisine French
Keyword vegan cheese, vegan cheese log, vegan cheese log recipe
Vegan Cheese Log | Holiday Recipe | | #vegan #cheese #recipe #holiday

Vegan Cheese Cookbooks We Love

Hungry for more? Check out these two wonderful vegan cheese cookbooks by Miyoko Schinner (vegan cheese aficionado and founder of Miyoko’s Kitchen) and Julia Piatt. Those who love to get crafty in the kitchen rave about these cookbooks!

And if you can’t be bothered making your own cheese and want to explore what stores have to offer, check out our vegan cheese guide, gourmet cheese round-up, and the battle for the best vegan cheddar cheese. Needless to say, you don’t have to give up cheese to go vegan!

Vegan Cheese Log | Super-Easy No Wait Recipe | | #vegan #cheese #party #appetizer #cashew #vegetarian #plantbased
More Vegan Cheese Recipes:

Vegan Cheese Log recipe and photos by Kathy Chrzaszcz for All content copyright of World of Vegan™, all rights reserved. Article edited by Amanda Meth. Please note that this article contains affiliate links which means shopping through them supports World of Vegan.

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Recipe Rating

  1. 5 stars
    Wow I’m honestly amazed I didn’t think making vegan homemade cheese could be this easy and simple, this is something I would make since time is of the essence for me !

  2. 5 stars
    One of my favorite foods in the fall, especially around Thanksgiving time, is the cheese log! Until I saw this vegan recipe, I thought I’d have to give this up for good. I’ve tried other recipes and they just never came out right. This one is excellent and the flavor is great! It spreads so easily on crackers and is really quick to make. Love it!

  3. 5 stars
    WOW. This recipe looks so special! It’s going to look so stellar on the table as an appetizer, I know it! Can’t wait to devour this!

    • Patricia Poquette says:

      I’m not sure what I did wrong, but this definitely did not turn into a log for me. I followed the directions to a T, and used all the right ingredients.
      It was super runny and never came close to a soft, cheesy texture.
      I ended up putting it into a bowl and back into the oven for 10+ additional minutes. It was delicious as a spread, but I’d like to try it again one day and hope I can get it to form into a log.
      Any ideas as to what may have gone wrong?

  4. Beatriz Buono-Core says:

    5 stars
    What a perfect appetizer for the holidays! It is so good, easy to make and very faaancy 🙂

  5. 5 stars
    I still can’t believe how easy this is!! Kathy is a recipe genius!

  6. 5 stars
    I’ve made my own vegan cheese from cashews before but have never made a cheese log and this looks so deliciously easy! Looking forward to the day when I make this for a holiday party 🙂

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