Almond Cream \”Cheese\”

  • Servings : 1
  • Prep Time : 0m
  • Cook Time : 1m
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1. Soak almonds in filtered water overnight or 8 hours. Drain and rinse almonds.
2. Blanch soaked almonds by pouring very hot water on them and let sit for 5 minutes.
3. Remove the skins by pinching the almonds between your fingers.
4. In Vitamix or food processor goes blanched almonds, water, salt, apple cider vinegar and lemon juice.
5. Blend until smooth. VoilĂ : almond cream cheese.

For savory cream cheese add herbs and spices.
For a fruit dip add a little alternative sweetener and vanilla extract.

I made this into a wonderful frosting for my Not Sugar Cookies:


  • 1 c. Raw Almonds
  • 1/3 - 1/2 c. Filtered Water
  • 1/2 tsp. Celtic Sea Salt
  • 1 tsp. Apple Cider Vinegar
  • 1 tsp. Lemon Juice


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Recipe Comments

Comments (21)

  1. posted by misty on February 18, 2012

    This is crazy good. Made plain and honey. The honey one is going on pumpkin cakes from
    It was a little laborious intensive but who cares, it was fun.

  2. posted by Scilla on February 25, 2012

    I already have a store bought package of almond flour so how many cups should I use?

  3. posted by Diane on February 28, 2012

    Love your recipes! I am eager to try this one and am also wondering if I can just start with the blanched almond flour? Thanks, Diane

  4. posted by Ashley on April 11, 2012

    So… Could this work using already blanched almond flour??? I’m feeling lazzzy :)


  5. posted by Jamie V. on April 16, 2012

    You can absolutely use blanched almond flour instead of whole almonds! Substitute 1 1/4 cup blanched almond flour and follow the recipe above. It only takes about 5 minutes, tops, to whip up. The recipe yields about 1/2 pint cream cheese (or a bit more if you are really good about scraping out the blender.)

    I also made this into a sweet version by adding in a tablespoon of raw honey and a few drops of vanilla. So delicious! I put a generous dollop on a small bowl of berries and mixed it up. It was almost like a parfait or berries with cream. Thanks to Vanessa for posting!

  6. posted by Betty on May 1, 2012

    I am really wanting to try this recipe! It sounds/looks so yummy!
    Is it possible to just use regular water? Will it affect the texture/taste?

    Thank you.

  7. posted by Susan D M on May 27, 2012

    Any idea what the calories and fat content compared to cream cheese? Is this better for you then cream cheese or just different.Thank Sue

  8. posted by tameejean on July 22, 2012

    I don’t think most Paleos count nutrition facts, but I made this (exceptions: used 2 tsp lemon juice, 1Tbsp honey and 1 tsp vanilla extract) and entered it into My Fitness Pal and this is what I go (very similar to cream cheese, actually):

    Ingredients Calories Carbs Fat Protein Fiber Sugar

    Total Recipe: 892 41 73 32 15 18
    **Per Tablespoon: 50 4 2 2 1 1

    Adding the bit of honey and a bit more lemon didn’t make it taste sweet, but a little more like real cream cheese. I also had to add a tablespoon or so of water to get it to a bit creamier consistency :)

  9. posted by tameejean on July 22, 2012

    I guess that didn’t come out right after I hit the comment button :(

    Calories: 50
    Carbs: 4
    Fat: 4
    Protein: 2
    Fiber: 1
    Sugar: 1


  10. posted by tameejean on July 22, 2012

    Oh! And I didn’t add a whole tablespoon of honey, I think it was 2tsp, but I rounded it up.

  11. posted by Laura on November 6, 2012

    Would you be able to cook with this?

  12. posted by Niamh on November 21, 2012

    Would this work equally well with other types of nuts? My list of Awkward Food Intolerances includes almonds and cashews.

  13. posted by Selena on December 19, 2012

    Im wondering how long this can be kept for if its refrigerated in an air tight containder? There is no dairy or eggs so i would think more than a week or 2 but if anyone knows forsure I would appreciate the information.

    Thank you

  14. posted by Dana on February 6, 2013

    I have to try this again the first time didn’t work out for me. Not sure what I did wrong.

  15. posted by rose09 on February 10, 2013

    How do you know if your almond flour is blanched or not? I’m assuming that blanched means that the skin of it is removed right?

  16. posted by Twhite on April 14, 2013

    I made this & all I could taste & smell was overpowering ACV. Is there a specific reason to use half accord & half lemon juice. I would prefer the flavor if all lemon. Also, 1/2 tap salt ease too salty for me. Extra lemon & a tablespoon of honey helped balance the saltiness.

  17. posted by Bethlin on May 5, 2013

    I also was overwhelmed by the ACV. Sadly, this didn’t seem anything like cream cheese, even if the ACV flavor was taken out of the equation. I added sweetener and vanilla to try to fix it, but still nothing like cream cheese.

  18. posted by Jocaryn Santos on June 15, 2013

    Is it supposed to be smooth like cream cheese? Mine was a little grainy so I moved it from my 1cup food processor to my ninja and it didn’t change much. I’m asking before I get on amazon and order a vitamix! :)

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