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Home » Recipes » Sauces & Condiments

Almond Cream Cheese

Published: Jul 16, 2021 · Modified: Apr 25, 2025 by Bianca · This post may contain affiliate links · 25 Comments

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Vegan Almond Cream Cheese
Almond Cream Cheese

Easy Almond Cream Cheese made with only 4 ingredients! This basic version is highly versatile - add chives, sun-dried tomatoes, or herbs for variations. It's the perfect vegan spread for bagels!

Vegan Almond Cream Cheese

I was making Everything Bagels recently and I was really craving cream cheese to smear on. I mean.. bagels and cream cheese just belong together, am I right?! That's when I experimented with creamy nut-based vegan cheeses and I really loved that journey because the result was so good!

I created this basic Almond Cream Cheese recipe that is highly versatile and really easy to make.

How to make Almond Cream Cheese

The ingredients

You'll only need 4 ingredients:

  • blanched almonds (you could use regular almonds and remove the skins yourself (=tedious work, though!) or skip removing the skins when you're okay with a darker cream cheese
  • lemon juice
  • water
  • salt

I told ya it's easy!

Possible Add-Ins and Variations:

  • chives
  • (roasted) garlic
  • a mix of herbs like oregano and basil
  • sun-dried tomatoes

The Basic Steps

Not only the ingredients are basic, but the preparation is also super duper easy:

almonds in water
Step 1: Soak the almonds in water overnight.
almonds, water, salt, lemon juice in blender
Step 2: The next day, put all the ingredients in a small blender or food processor and pulse until creamy.
almond cream cheese in blender
Step 3: Let it chill in the fridge. Ready is the cheesy spread!

Serve the Almond Cream Cheese with...

  • Everything Bagels
  • Basic White Bread
  • Vegan Seedy Bread
  • Bread Chips
  • Homemade Crackers
  • raw veggies like carrot sticks, celery
Almond Cream Cheese on a bagel with cherry tomatoes and cracked pepper
I had the Almond Cream Cheese on my Everything Bagels and topped it with cherry tomato slices and sprinkled it with cracked pepper. It's the perfect snack!
Vegan Almond Cream Cheese
I also love the combination of bagels + almond cream cheese + carrot lox!

Love it? Rate it!

I hope you will enjoy this Almond Cream Cheese as much as I do!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

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Cheers, Bianca

Almond Cream Cheese on a bagel with cherry tomatoes and cracked pepper

Almond Cream Cheese

Bianca Haun | Elephantastic Vegan
Easy Almond Cream Cheese made with only 4 ingredients! This basic version is highly versatile - add chives, sun-dried tomatoes or herbs for variations. It's the perfect spreads for bagels. 
4.69 from 35 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Chill Time 1 hour hr
Total Time 10 minutes mins
Course Cheese, Spread
Cuisine American, Vegan
Servings 6 servings
Calories 61 kcal

Equipment

Blender
Blender

Ingredients
 
 

  • ½ cup blanched almonds (soaked overnight; see step 1)
  • 2 teaspoons lemon juice
  • 3 tablespoons water
  • ¼ teaspoon salt

Instructions
 

  • Soak the blanched almonds in water overnight. Rinse and drain.
  • Place all the ingredients into a small blender or food processor and pulse until creamy. You might have to scrape down the sides a couple of times.
  • Transfer the cream cheese to a bowl and let the cheese chill in the fridge for at least 1 hour before using it to allow it to thicken a bit. Then smear it on your bagel or bread slices! :) 

Notes

Storage: The Almond Cream Cheese will keep in an air-tight container in the fridge for 2-3 days. 

Nutrition

Calories: 61kcalCarbohydrates: 2gProtein: 2gFat: 5gSodium: 99mgPotassium: 68mgFiber: 1gVitamin C: 0.7mgCalcium: 25mgIron: 0.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Comments

    4.69 from 35 votes (35 ratings without comment)

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    Recipe Rating




  1. Jess | Sascheur Lifestyle says

    July 03, 2018 at 3:08 am

    This sounds delicious and so easy! I thought I was stuck with fake tofutti for the rest of my life. Keen to try this in cream cheese frosting too 💗

    Reply
    • Bianca says

      July 10, 2018 at 10:36 am

      Thank you, Jess! I hope you enjoy! :)

      Reply
    • Dawn says

      March 30, 2021 at 4:54 am

      @Jess | Sascheur Lifestyle, did you try this in cream cheese frosting? How did it work for you?

      Reply
  2. Melissa McKenzie says

    September 26, 2018 at 4:15 pm

    The cream cheese is grainy. Any tips on how to reallyget these almonds to be extra smooth?

    Reply
    • Bianca says

      September 28, 2018 at 8:06 pm

      The cream cheese will always be a tiny bit grainy, but processing it more (pulsing it longer) will result in a finer cream cheese.

      Reply
    • Erika says

      July 19, 2021 at 11:42 am

      @Melissa McKenzie, personally, I suggest using cashews so it won’t be grainy like that/if at all. Good luck! :)

      Reply
    • BYRON CHURCH says

      October 01, 2024 at 2:06 am

      @Melissa McKenzie, try almond flour ! I soaked 1/2 cup cashews and added 1/2 cup almond flour then the rest !

      Reply
  3. Rhonda says

    November 05, 2019 at 1:05 am

    How many ounces dies this make?

    Reply
    • Ravensfoot says

      February 25, 2024 at 3:26 pm

      @Rhonda, Weigh your almonds/nuts before you soak. That will give you a ballpark. I did find this to be more like a spreadable cream cheese. If you want something the thickness of dairy creamcheese Toffutti is more similar, but soy based.

      Reply
  4. Emann says

    August 05, 2020 at 5:10 pm

    Am I able to use this for a vegan cheesecake?

    Reply
  5. Megan says

    August 15, 2020 at 7:40 pm

    Can I use already ground almonds to help the blending process? And if so, how much would you use?

    Reply
  6. Kim says

    August 15, 2020 at 7:58 pm

    Tastes great! My Cuisinart Mini couldn’t puree this down to a nice consistency, so I tried it with almond flour and it was quick and easy. 1/2 c almond flour, scant 1/4 c water, 2 t lemon juice, 1/4 t salt.

    Reply
    • Bettina says

      September 01, 2021 at 8:09 pm

      @Kim,
      what did you mean by scant 1/4 cup water?
      Thanks
      Bettina

      Reply
    • Pat says

      July 03, 2022 at 4:14 pm

      @Kim,
      Thanks for the alternative way of making this!

      Reply
    • Amy says

      September 14, 2022 at 10:15 am

      @Kim, thank you! With my Vitamix I couldn't get it smooth either. Loving your suggestion!

      Reply
    • Byron Church says

      February 09, 2023 at 2:42 am

      @Kim, I tried your method with almond flour and it worked perfectly!
      I tried to find a recipe on line and couldn’t find one luckily I stumbled back here ! Someone should tweak this and officially post it !

      Reply
    • Juanita says

      September 13, 2023 at 11:40 am

      @Kim, Was it nice and smooth?

      Reply
    • Martha says

      October 24, 2024 at 1:21 am

      @Bettina, I don’t see where anyone answered your question. So, it’s not quite the 1/4 cup she mentioned.

      Reply
  7. Steph says

    December 13, 2020 at 2:16 pm

    How many ounces/grams is 1 serving.

    Reply
    • BYRON CHURCH says

      October 01, 2024 at 2:09 am

      @Steph, yep . You could add a little of your favorite oil too

      Reply
  8. Bettina Goodwin says

    November 21, 2021 at 7:03 pm

    This looks great! Can I freeze it? I don't have bagels at the moment.

    Reply
  9. Cindy says

    January 10, 2022 at 11:25 pm

    Could I just use store night almond milk instead? How could I do that please? Thanks!

    Reply
    • Bianca says

      January 31, 2022 at 11:14 am

      sorry, that won't work, you need some texture for the cheese.

      Reply
  10. Moe says

    May 24, 2022 at 7:50 pm

    Would almond flour work if I increased the liquid content?

    Reply
  11. Abby says

    August 05, 2022 at 3:14 pm

    Tried this and loved it. Easy and tasty!

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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