Traditional cream cheese is a staple in many kitchens, but if you’re looking for a dairy-free alternative, this almond cream cheese is the perfect solution. With a creamy texture and a savory, slightly tangy flavor, it works well as a spread, dip, or even a base for various recipes. Unlike store-bought dairy-free cream cheese alternatives, this homemade version contains simple, whole-food ingredients.
This almond “cream cheese” is made by blending soaked almonds with a few simple ingredients, creating a rich and smooth consistency. The best part? It’s incredibly versatile. Whether you use it in pasta dishes, as a dip for fresh veggies, or as a spread for crackers, this dairy-free option is just as satisfying as the original.
Helpful Tips for Making Almond “Cream Cheese”
Getting the perfect creamy consistency requires a few key steps. Since almonds don’t naturally break down as smoothly as dairy-based cream cheese, it’s important to prepare them properly. Soaking the almonds is crucial, as it softens them and makes blending easier. Using a high-powered blender ensures that the mixture becomes smooth and free of graininess.
- Soak the almonds long enough. At least 8 hours is ideal to achieve the best texture. This allows the almonds to absorb water, making them much easier to blend.
- Use a powerful blender. A standard blender may not achieve the same creamy consistency, so use a high-speed model if possible. If using a regular blender, you may need to blend longer and scrape down the sides more often.
- Scrape down the sides. Blending can create air pockets, so stop occasionally to stir and keep the mixture moving. This prevents chunks of almonds from remaining unblended.
- Adjust seasoning to taste. Add more garlic, onion powder, or nutritional yeast for a stronger flavor. A bit of extra salt or lemon juice can also enhance the tangy, cheesy taste.
- Let it chill before serving. The flavors meld together after a few hours in the fridge, making it even better. This step also helps the texture firm up slightly for a more spreadable consistency.
What to Eat with Almond “Cream Cheese”
This dairy-free spread can be used in so many ways, from savory dishes to simple snacks. Whether you’re looking for a creamy dip, a dairy-free pasta sauce, or a flavorful topping, this almond “cream cheese” is a great addition to a variety of meals.
- Spread on keto crackers or toast
- Mixed into pasta dishes like dairy-free lasagna
- Stuffed into zucchini roll-ups
- Used as a dip for fresh veggies
- Swirled into soups for extra creaminess
- Blended into salad dressings for a thicker, creamier texture
- Dolloped onto roasted cauliflower
Storage & Reheating
Homemade almond “cream cheese” stores well in the refrigerator. Keep it in an airtight container for up to five days. If it thickens too much after chilling, stir in a splash of almond milk to restore the texture.
Since this spread does not contain preservatives, it’s best to use it within the recommended time frame for optimal freshness. It is not recommended for freezing, as the texture may change after thawing, becoming grainy or separating. For the best results, make a fresh batch and enjoy it within a few days.
A Delicious Dairy-Free Alternative
This almond “cream cheese” is a game-changer for those avoiding dairy but still craving a creamy, spreadable option. With its smooth consistency and mild, savory flavor, it’s a fantastic addition to both simple snacks and elaborate meals. You can also experiment with different flavors by adding herbs, roasted garlic, or sun-dried tomatoes for a unique twist.
Whether you’re using it in a recipe or enjoying it as a dip, this easy-to-make alternative will quickly become a staple in your kitchen. Once you see how simple and delicious it is, you’ll never go back to store-bought versions again!
Almond Cream Cheese
Ingredients
- 2 cups blanched sliced almonds
- 6 tablespoons unsweetened almond milk
- 4 tablespoons mayonnaise
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chives chopped
- 1/4 teaspoon salt
Instructions
- Place the sliced almonds in a bowl and cover them with water. Let them soak for at least 8 hours or overnight.
- Drain and rinse the soaked almonds before transferring them to a high-powered blender.
- Add the remaining ingredients to the blender.
- Blend for 4-5 minutes until the mixture becomes completely smooth and creamy. You may need to pause occasionally to stir and ensure even blending.
- Once the texture is smooth with no graininess, the almond “cream cheese” is ready to use.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Swap sliced almonds for cashews or another nut.
- Replace almond milk with any other type of milk.
- Use lime juice instead of lemon juice.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.