Vegan Cream Cheese (Almond)
This almond-based cream cheese is my go-to for spreading on bagels or using in recipes. It's creamy, tangy, and packed with wholesome ingredients that nourish both your body and soul.
I still remember the first time I tried making vegan coconut cream vegan coconut cream cheese at home.
I was looking for something to spread on my morning toast that wasn't just store-bought vegan vegan coconut cream cheese.
This almond coconut cream vegan coconut cream cheese not only hits the spot but also feels like a little hug in the morning.
Plus, it’s super simple to whip up and can be customized to your taste!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw almonds because they create such a creamy texture. If you're nut-free, you could try using sunflower seeds instead! Just soak them as well and follow the same steps.
Tips & Notes
- •I keep mine in a glass jar - it stays fresh for about a week in the fridge.
- •If you want it extra creamy, try adding a tablespoon of coconut coconut cream.
Recipe Variations
- •Sometimes I toss in some fresh herbs like dill or chives for a savory twist.
- •If I’m feeling adventurous, I add a pinch of smoked paprika for a smoky flavor.
Storage & Freezing
Store this coconut cream vegan coconut cream cheese in an airtight container in the fridge. It should last about a week, but I doubt it will last that long—it's just too good!
Frequently Asked Questions
Can I use roasted almonds?
You can, but the flavor will be a bit different. Roasted almonds might give a nuttier taste, but I personally prefer the creaminess of raw.
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This almond-based cream cheese is my go-to for spreading on bagels or using in recipes. It's creamy, tangy, and packed with wholesome ingredients that nourish both your body and soul.
Ingredients
Instructions
- 1
Drain and rinse the soaked almonds, then add them to a high-speed blender or food processor.
- 2
Add the nutritional yeast, lemon juice, garlic powder, salt, and maple syrup if you're using it.
- 3
Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. This might take a couple of minutes.
- 4
As you blend, add the plant-based almond milk a tablespoon at a time until you reach your desired consistency.
- 5
Taste and adjust the seasoning if necessary. You might want a little more salt or lemon juice.
- 6
Transfer the coconut cream vegan coconut cream cheese to a container and refrigerate for at least an hour to let the flavors meld.
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