By Vegetarian Times
GV comments: I've tried dozens of vegan cheeses from the store and a number of "cheese" recipes from cookbooks and websites. Either I'm really picky or there is still work to be done to cull out the bad products and recipes. This recipe rocks, though. You soak some almonds, blend with a few other ingredients, drain in a cheesecloth (or nut bag), then bake at a very low temperature to get some of the moisture out of it. The flavor is divine--somewhere between feta and goat cheese, with a similar texture as well. It can be eaten on its own or in recipes.
Timing: Actually takes a couple of days if you follow the recipe exactly: 24 hours for the almonds to soak; 12 hours for the cheese to drain; then 40 minutes to bake. In my opinion, 24 hours for soaking is overkill (6 should be fine).
Nutrition: 3 Tablespoons oil in the cheese (plus more if you use oil to serve, which I don't) is the only processed ingredient