Vegan Cream Cheese

Name: Vegan Cream Cheese
Prep time: 10 min
Total time: 10 min
Ingredients: 1 1/3 cups raw slivered & blanched almonds (, soaked in water for 12-16 hours (*see note)); 1/2 cup non-dairy yogurt (, unsweetened (sub plain)); 2 tablespoons lemon juice; 1 teaspoon sea salt (, more to taste ); 1/4 teaspoon onion powder; 1 1/2 teaspoons apple cider vinegar (, more to taste)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 9

almond cream cheese vegan cream cheese

Ingredients

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1 1/3 cups raw slivered & blanched almonds (, soaked in water for 12-16 hours (*see note))1/2 cup non-dairy yogurt (, unsweetened (sub plain))2 tablespoons lemon juice1 teaspoon sea salt (, more to taste)1/4 teaspoon onion powder1 1/2 teaspoons apple cider vinegar (, more to taste)

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Instructions

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Step 1

Drain and rinse the almonds. Discard soaking water.

Step 2

Add all the ingredients to a high-powered blender (starting with the yogurt vinegar and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed.

Step 3

The consistency is supposed to be thick, but if it's too thick for your taste, you can add a few teaspoons of unsweetened non-dairy milk, yogurt or water to thin it out. Add more as needed but only a small amount at a time to avoid runny cream cheese. Taste for flavor and add more lemon, vinegar or salt if desired.

Step 4

Enjoy right away or place in an airtight container in the fridge for 5-6 days. It will firm up a bit in the fridge.