Sweet Almond Vegan Cream Cheese Spread


Ever since I made this vegan almond feta recipe I’ve had many ideas bouncing around in my head on how I can make variations using the same basic recipe.  Vegan cheesecake, cheese spread, herbed feta, etc.

The first thing I tried was to make a cheesecake, but using leftover almond pulp from making almond milk.  It did NOT turn out the way I expected.  It was edible, but not very enjoyable.  Naren wouldn’t touch it after the first nibble, so I ate the rest.  A lot of the creaminess is taken out of almonds when you make milk out of them!  Probably most of the fat, and who knows what else.  So I will NOT be doing that again.I’ll be finding different things to do with my almond pulp!

So it was back to using blanched soaked almonds.  Today’s recipe experiment turned out MUCH better!

I decided I wanted to skip the whole put it in a cloth and let it drain in a colander all night step, I just wanted to blend and be done.  I remembered making a cashew cream cheese from the book Go Dairy Free (an excellent cookbook and dairy free resource!) a couple years ago out of blended cashews and a few other ingredients.  It was good, but I much prefer the taste of almonds to cashews. So I decided to combine that with the vegan feta and make a sweet cream cheese spread!  This is what I did:

Sweet Almond Cream Cheese Spread

  • 1 cup blanched almonds, soak overnight (I placed my almonds in boiling   water for 1 minute, drained, and squeezed off the skins)
  • 2 T water
  • 3 T coconut oil (you could use any sweet or mild oil, not olive!)
  • 4T powdered sugar (you could use any sweetener you like, and it could be cut down to 3T I think)
  • 1T lemon juice (add more if you like it more tangy)
  • pinch of salt

Blend all ingredients together in food processor.  If you have a vitamix blender, go ahead and use that to get the mixture ultra smooth!  I know it would be too thick for my blender so I didn’t even try.  You could make it in a blender and just add more water, and then wrap it in cloth/cheesecloth and let it drain in a colander overnight.  But I was too lazy today.  I blended it for about 10 minutes total in my food processor to get it as smooth as I could.  Then just scoop into a container and put in the fridge!  I’m sure tomorrow it will be even more stiff, but I already used it tonight for a snack.  A cream cheese and jam sandwich!


I’m very happy with how this recipe turned out!  It’s always nice when a food experiment turns out tasty.  I think next time I’ll add a little extra lemon juice and/or reduce the sugar a tad.  It didn’t need to be as sweet as I made it when added to a jam sandwich.

I think this would also make a great sweet spread!  Like a dip for graham crackers or something.  Maybe even add in a little cocoa powder! It’s a bit too stiff for a frosting, but I wonder if it could be made into a cream cheese frosting by adding a little almond milk and beating it up (after it has cooled all the way).  I just might give that a try!



5 thoughts on “Sweet Almond Vegan Cream Cheese Spread

    1. Yes, try it! Let me know what you think! If you want it more like cream cheese, definitely add a tad more lemon juice and reduce the sugar. I was going for more of a sweet spread this time round.

  1. About that leftover almond pulp, I like to dehydrate it overnight and grind up the dried nodules into almond flour. It keeps a looooong time on the counter in a mason jar.

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