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It takes just 6 ingredients to make this rich, creamy and tangy Almond Cream Cheese. Just blend everything up and enjoy a taste of heaven!
Growing up, we always had a tub of cream cheese in our fridge and we went through it fast. Didn’t everyone? Well, today, you’ll still find it in my fridge, but it’s made with healthier and kinder ingredients.
My favorite store-bought variety is Kite Hill Almond Cream Cheese. The consistency is perfectly rich and creamy!
I feel it needs a little more tang, so I usually add a hint of Vegan Lactic Acid to suit my taste. It’s divine!
The only problem is that my local grocery store doesn’t carry Kite Hill, so I have to drive an hour to get it. I’m not always up for the journey, so I came up with my own version.
It’s so easy to make and takes less than 10 minutes to whip up (*after almonds have soaked).
Here’s what you’ll need…
Just 6 ingredients
If you can’t find unsweetened non-dairy yogurt, you can use plain. Look for one that has the least amount of sugar to avoid a slight sweet taste.
*Some non-dairy yogurt brands have an off-white color, which will make your cream cheese off-white. It won’t affect the tastiness though. I prefer So Delicious for its color and thickness.
If you don’t have slivered almonds, you can use the same amount of soaked cashews instead. The cashew cream cheese won’t be as thick as the almond one, but will still be creamy and delicious.
If you have lactic acid, you can use that in replace of the lemon juice. It adds a similar tangy flavor that cultured cheese has. I usually add 1 1/4 teaspoons.
If you use the lactic acid, you may need to add a few teaspoons of water or non-dairy milk to make up the liquid portion of the lemon juice. Blend first and then decide.
Just blend it up
You’ll need a high-powered blender to get super smooth results. If you don’t have one, you may want to use soaked cashews instead because they break down easier.
However, a good blender is still recommended for a creamy-smooth texture.
I have tried making this in my food processor, but I seem to get creamier results in my blender and much faster. If you have a processor that produces smooth results you may want to try that.
Also, make sure the almonds/cashews have soaked long enough or it will produce gritty results.
So many ways to use
Of course, you can add it to a bagel with all the fixin’s, but there are a gazillion other ways to use this Almond Cream Cheese. Use it to amp up soups, salads, dips, sauces, dressings, casseroles, baked goods and more.
The options are endless!
Oh, and you can totally sweeten it up too. Vegan cream cheese frosting coming soon!
I’d love to hear from you
If you make this Almond Cream Cheese, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Almond Cream Cheese
- Drain and rinse the almonds. Discard soaking water.
- Add all the ingredients to a high-powered blender (starting with the yogurt vinegar and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed.
- The consistency is supposed to be thick, but if it's too thick for your taste, you can add a few teaspoons of unsweetened non-dairy milk, yogurt or water to thin it out. Add more as needed but only a small amount at a time to avoid runny cream cheese. Taste for flavor and add more lemon, vinegar or salt if desired.
- Enjoy right away or place in an airtight container in the fridge for 5-6 days. It will firm up a bit in the fridge.
- If you prefer a whipped consistency, add 1 tablespoon of refined coconut oil to the blender with the other ingredients. Place in fridge for 1-2 hours to firm up.
- If you don't have a high-speed blender, the cream cheese may not get smooth enough. You can try using soaked cashews which breakdown easier. The cashew cream cheese won't be as thick as the almond one, but it will still be creamy and delicious.
- I prefer to use my blender over a food processor for this recipe because It yields smoother results.
- Some non-dairy yogurt brands have an off-white color, which will make your cream cheese slightly off-white. It won't affect the tastiness though. I prefer So Delicious for its color and thickness.* If you can't find unsweetened non-dairy yogurt, you can use plain. Look for one that has the least amount of sugar to avoid a slight sweet taste.
- I leave the almonds in the fridge while they are soaking. * Prep time doesn't include soaking time.
- Yields about 1 cup + 2 tablespoons.
- If you have lactic acid, you can use that in replace of the lemon juice. It adds a similar tangy flavor that cultured cheese has. I usually add 1 1/4 teaspoons. You may need to add a few teaspoons of water or non-dairy milk to make up the liquid portion of the lemon juice. Blend first and then decide.
- The almonds must soak for a minimum of 16 hours or they will produce gritty results. The cashews need to soak about 6 hours.