Almond cream cheese?! Say what?! This easy, 6 ingredient vegan spread is naturally dairy and gluten-free, so all can enjoy its creamy goodness. The almonds have to soak for about 8 hours and the cheese has to strain for about 8 hours, but it doesn’t take too much of your actual time to make. And trust me, all that soaking and straining is worth the wait!

PREP TIME: 16h 15m   |   BAKE TIME: 15m   |   TOTAL TIME: 16h 30m   |   YIELD: 1 ROUND

vegan cream cheese made with almonds. This plant based cheese is so creamy, it spreads beautifully over toast!


his vegan cream cheese is amazing spread over our plant-based Artisan Garlic Loaf!

Only Eats


  • 1 cup raw almonds
  • 2 tablespoons lemon juice, freshly squeezed 
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3/4 teaspoon Himalayan salt


  1. Place almonds in bowl and cover with water. Soak for 8 hours.
  2. Once almonds are done soaking, throw everything into your handy food processor and blend away!
  3. Lay cheesecloth or nut milk bag in a bowl and scoop your magnificent creation into it. Pull cloth corners together and twist. Tie cloth with a rubber band, close to the ball of almond cheesy goodness. 
  4. Set onto a strainer and place the strainer over a bowl. (The goal of this is to let any extra liquid seep out.) 
  5. Place in the fridge for 8 hours (until the majority of the liquid has seeped out). 
  6. Heat oven to 450°F and bake for 15 minutes. 
  7. It's ready! Serve over your favorite crackers or toast! 

P.S. If you're interested in my favorite nut milk bag you can use my coupon code, RAE10 to get 10% off! 

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