Almond Vegan Cream Cheese

1 ⅓ cups raw slivered & blanched almonds (, soaked in water for 12-16 hours (*see note))

½ cup non-dairy yogurt (, unsweetened (sub plain))

2 tablespoons lemon juice

1 teaspoon sea salt (, more to taste )

¼ teaspoon onion powder

1 ½ teaspoons apple cider vinegar (, more to taste)

Drain and rinse the almonds. Discard soaking water.
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.
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.
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.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧈Spread

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 10m