Vegan Almond "Cream Cheese"
With just 6 ingredients, two of which are salt and water, this vegan version of cream cheese features mild almonds accented with a few key ingredients that give this vegan option the tanginess that one expects from a traditional cream cheese.
Ingredients
- 1 cup blanched almonds soaked for at least 8 hours
- 1 5 oz container almond milk yogurt I like Kite Hill's yogurt
- 2 tbsp nutritional yeast
- 1/2 cup water
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- In a glass measuring cup, soak the one cup of almonds in 2 cups of water for at least 8 hours (it's often easier to do it overnight). Rinse and drain the soaked almonds. Add the almonds, almond milk yogurt, nutritional yeast, water, lemon juice and salt to your blender. Blend until creamy and smooth. When serving, top with your bagel favorites: chives, scallions, Everything seasoning.
Notes
- Blanched almonds can usually be purchased in the bulk section of your local grocery store. If you cannot find them, you can blanch them yourself by briefly putting them in boiling water (about 1 minute), rinsing them dry and then removing the skins.
- Soak your nuts in a covered container at room temperature.
- If you soak your almonds overnight, but won't be able to get to making your cream cheese until later in the day, you can drain and rinse the soaked nuts and store them in the fridge.
- Nut-based "cheeses" are a workout for your blender. You may need to coax the mixture along, adding more water in very small amounts as you go. I use the tamper that came with my Vitamix.
- This cream cheese should stay fresh in your fridge for 3-5 days. It never lasts that long in my house!
- Trader Joe's makes a great seasoning called "Everything But the Bagel." I like to sprinkle it on and then add some chopped chives or scallions.
Tried this recipe?Let us know how it was!