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

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 spreads for bagels. 
Course Cheese, Spread
Cuisine American, Vegan
Prep Time 10 minutes
Chill Time 1 hour
Total Time 10 minutes
Servings 6 servings
Calories 61kcal
Author Bianca Haun | Elephantastic Vegan



  • 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 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! :) 


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


Calories: 61kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Sodium: 99mg | Potassium: 68mg | Fiber: 1g | Vitamin C: 0.7mg | Calcium: 25mg | Iron: 0.3mg