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.
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 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.
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
- garlic
- a mix of herbs like oregano & basil
- sun-dried tomatoes
Not only the ingredients are basic, the preparation is super duper easy as well! Soak the almonds overnight. The next day, put all the ingredients in a food processor and pulse until creamy. Let it chill in the fridge and 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
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!
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.
- 1/2 cup blanched almonds (soaked overnight; see step 1)
- 2 teaspoons lemon juice
- 3 tablespoons water
- 1/4 teaspoon salt
Soak the blanched almonds in water overnight. Rinse and drain.
Place all the ingredients in a food processor and pulse until creamy.
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! :)
Storage: The Almond Cream Cheese will keep in an air-tight container in the fridge for 2-3 days.
Did you make this vegan Almond Cream Cheese? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
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 💗
Thank you, Jess! I hope you enjoy! :)
The cream cheese is grainy. Any tips on how to reallyget these almonds to be extra smooth?
The cream cheese will always be a tiny bit grainy, but processing it more (pulsing it longer) will result in a finer cream cheese.