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

Chill Time 1

Total Time 10

Servings servings

Calories 61kcal

Author Bianca Haun | Elephantastic Vegan

Equipment

Blender

Ingredients

1/2 cup blanched almonds (soaked overnight; see step 1)
2 teaspoons lemon juice
3 tablespoons water
1/4 teaspoon salt

US Customary - Metric

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