From the kitchen
Quick Almond Cream Cheese
Blended almonds, almond milk, lemon juice, and salt come together into a tangy, spreadable dairy-free cream cheese.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 cup Raw Almonds, soaked overnight and peeled
- 3 tbsp Unsweetened Almond Milk
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Nutritional Yeast
- 1/2 tsp Salt
Method
- Drain and peel the soaked almonds — the skins slip off easily after soaking.
- Combine the peeled almonds, almond milk, lemon juice, nutritional yeast, and salt in a food processor.
- Process for 3 to 4 minutes, scraping down the sides often, until completely smooth and creamy.
- Adjust consistency with an extra teaspoon of almond milk if needed, one at a time.
- Transfer to a container and refrigerate; it will firm up further as it chills.
Kitchen note
Peeling the almonds is the step people skip and regret — the skins leave a grainy texture that no amount of processing time will fully smooth out.
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