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5 from 1 vote

Almond cream cheese?! Say what?! This easy, 6 ingredient vegan spread is naturally dairy and gluten-free, so all can enjoy its creamy goodness. The almonds have to soak for about 8 hours and the cheese has to strain for about 8 hours, but it doesn’t take too much of your actual time to make. And trust me, all that soaking and straining is worth the wait!

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5 from 1 vote

Almond Cream Cheese

Yield 10 Servings
Prep Time 10 hours 15 minutes
Total Time 10 hours 15 minutes
Almond cream cheese?! Say what?! This easy, 6 ingredient vegan spread is naturally dairy and gluten-free, so all can enjoy its creamy goodness. The almonds have to soak for about 8 hours and the cheese has to strain for about 8 hours, but it doesn’t take too much of your actual time to make. And trust me, all that soaking and straining is worth the wait!

Ingredients 
 

  • 1 cup almonds, raw
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup water
  • 2 tablespoons avocado oil
  • 3 cloves garlic, minced
  • 3/4 teaspoon Himalayan salt

Instructions 

  • Place almonds in a bowl and cover with water. Soak for 8 hours.
  • Add all of the ingredients into your food processor and blend away.
  • Lay cheesecloth or nut milk bag in a bowl and scoop your magnificent creation into it. Pull cloth corners together and twist. Tie cloth with a rubber band, close to the ball of almond cheesy goodness.
  • Set onto a strainer and place the strainer over a bowl. (The goal of this is to let any extra liquid seep out.)
  • Place in the fridge for 2+ hours (until the majority of the liquid has seeped out).
  • Heat oven to 450°F and bake for 15 minutes.
  • It's ready! Serve over your favorite crackers or toast!

Notes

Please read through the above blog post for helpful tips and tricks!

Nutrition

Calories: 110kcal, Carbohydrates: 4g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Sodium: 175mg, Potassium: 112mg, Fiber: 2g, Sugar: 1g, Vitamin A: 0.4IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

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