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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Almond Cream Cheese

  • Author: Rae Aflatooni
  • Total Time: 10 hours 30 minutes
  • Yield: 1 round 1x
  • Diet: Vegan


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


  1. Place almonds in a bowl and cover with water. Soak for 8 hours.
  2. Add all of the ingredients into your food processor and blend away.
  3. 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.
  4. Set onto a strainer and place the strainer over a bowl. (The goal of this is to let any extra liquid seep out.)
  5. Place in the fridge for 2+ hours (until the majority of the liquid has seeped out).
  6. Heat oven to 450°F and bake for 15 minutes.
  7. It’s ready! Serve over your favorite crackers or toast!
  • Prep Time: 10 hours 15 minutes
  • Bake Time: 15 minutes
  • Category: Cheese, Side, Dip
  • Method: Bake
  • Cuisine: French Inspired

Keywords: almond cream cheese, vegan cream cheese, almond cream cheese recipe, easy vegan cheese recipe

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