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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
Slivered & blanched almonds
Unsweetened non-dairy yogurt
Fresh lemon juice
Apple cider vinegar
Onion powder
Sea salt
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.
You can stuff it in jalapénos, crepes, mushrooms, tomatoes and even berries! I also use it in my Spinach Artichoke Dip and Creamy Tomato Pasta Sauce.
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
Ingredients
- 1 1/3 cups slivered & blanched almonds , soaked in water for 16 hours
- 1/2 cup non-dairy yogurt , unsweetened (sub plain)
- 2 tablespoons lemon juice
- 1 teaspoon sea salt , more to taste
- 1/4 teaspoon onion powder
- 1 1/2 teaspoons apple cider vinegar , more to taste
Instructions
- 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.
Notes
- 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.
Nutrition
Melissa Huggins
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Marina
This is great! Do you know if this freezes well?
Melissa Huggins
Hi Marina, I haven’t tried freezing it yet. Let me know if you give it a try 🙂
Jennifer
I live in mexico and love kite hill so much. I can’t get it here, so I am thrilled to try this. I can’t get slivered blanched almonds either. Do you think I could substitute for soaked raw macadamia nuts? Thank you so much for your recipe. I can hardly wait to try it!!!
Melissa Huggins
Hi Jennifer, I have used macadamia nuts for ‘cheese’ recipes, but not for this one. I think it will work, I just can’t be sure of the taste. I’d love to hear how it turns out if you try it. Thanks for stopping by 🙂
Dee
Hello, this looks lovely!! I don’t have coconut yogurt and can’t easily find it here-would it be ok to omit it and maybe add some almond milk? Or any other ideas for substitutions? Thanks!
Melissa Huggins
Hi Dee, thank you so much! Unfortunately, I haven’t tried it without the yogurt. It adds tang and thickness to the cheese. I believe you can get it to work, but it might be some trial and error. I’m sorry I couldn’t be more help. I’ll try to work on an alternate version in the near future. 🙂
Chanel
Hello, which version taste most similar to kite hill, using lemon juice or lactic acid?
Melissa Huggins
Hi Chanel, I love both, but if I had to choose, I would go with the lactic acid. It has a similar tang that cultured cheese has. Add a small amount at a time and taste before adding more. I usually add 1 1/4 teaspoons.
Tammy
Can you use whole raw almonds for this recipe?
Melissa Huggins
Hi Tammy, I haven’t tried it with whole almonds. I believe it will work fine, but I just don’t know the exact measurements to give you. I measured the slivered almonds which are a lot smaller. You could just eyeball it though and add liquid/seasosoning as needed. I would soak them for 18-24 hours to really get them soft too. I’d love to hear how it turns out for you. Thank you for stopping by 🙂
Nina
I have blanched almond meal. Since the slivered almonds end up in the blender, so you think I could just use almond meal? I wonder how much…hmmmm
Melissa Huggins
Hi Nina, this is a really good question. Unfortunately, I don’t know how it would turn out because I haven’t tried it. I think it could work, but I don’t know the amount of meal to use. Let me know if you try it. I’d love to hear how it turns out. Thanks for stopping by! 🙂
Lexi
I love Kite Hill, but have the same problem! Can’t wait to make this! Those capers are calling my name 🤗What non dairy yogurt do you use?! I have unsweetened plain coconut yogurt by So Delicious..
Melissa Huggins
Hi Lexi, I use the So Delicious one too. I love it! Have a wonderful weekend! 🙂
raelene
do you have a recipe for vegan sour cream ? thank you, your recipes are delightful
Melissa Huggins
Yes, I have one, but it’s not posted on the blog yet. I’m going to get it up soon though. I just have to take some photos. I’ll email you when it’s posted. Thanks for stopping by and have a beautiful weekend! 🙂