- 1/2 cup blanched almonds(soaked overnight; see step 1)
- 2 teaspoons lemon juice
- 3 tablespoons water (I used the water from the soaked almonds)
- 1/4 teaspoon salt
- 1 t sugar (omit if you want a more savory cheese)
- 1/2t cornstarch (I wanted to mixture to be a little thicker)
- Soak the blanched almonds in water overnight. ( I actually did soak them overnite, but didn't have time the next day to make the cream cheese. So I put the bowl of soaked almonds in the fridge for 3-4 days b/c I couldn't make it. I finally made it and it turned out so delicious. It was fine to soak it for multiple days.
- Place all the ingredients in a food processor and pulse until creamy. I used a blender and would blend it for 1 min the scrape down sides and repeated for 5-7 minutes.
- Transfer the cream cheese to a bowl and let the cheese chill in the fridge for at least 1 hour before using it to allow it to thicken a bit. Then smear it on your bagel or bread slices! :)
I did make two different batches from the recipe above. One was sweet to put on top of my baked oatmeal or a fruit dip and the other was savory for a veggie dip or salad dressing. Both are the same recipe except the savory one leave out the sugar.
I added 1/8-1/4c of almond cheese to Ranch Dressing
It turned out great!
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