Hmmm… what to put on the bagels…. You really won’t believe how smooth and creamy this Almond Cream Cheese is. It really tastes like the real thing!
Homemade Almond Cream Cheese
I just keep thinking about what am I going to put on my bagels on Passover? I haven’t seen any brand that are making Kosher for Passover Almond Cream Cheese!
What to do about Almond Cream Cheese
The problem is real.
For those of us that don’t eat dairy, finding substitutions on Passover is a real problem.
When you don’t eat gluten or dairy, what are you supposed to eat on Passover besides vegetables!
As you all know by now, a few years ago I published my viral “I Can’t Believe These are Passover Bagels” recipe. It was a huge hit and gave the masses something to eat besides matzoh on Passover.
However…
If you’ve lactose intolerant/vegan/vegetarian/fleishig what are you supposed to put on the bagel??!!!
Like I said…
The problem is real.
Making Homemade Almond Cream Cheese
So…I did some research. I looked at the vegan cream cheeses that I eat on nearly a daily basis, Kite Hill being my absolute favorite, and examined the ingredients.
Almonds.
Hmmmm….
What if I tried to make an almond based cream cheese from scratch? How would it turn out? I expanded my investigation to include online recipes and determined that making almond cream cheese from scratch wasn’t as hard as I thought it was going to be. In fact, the recipe contains just four ingredients.
Four.
Four. Slivered blanched almonds, lemon, salt, water.
Developing the recipe for Homemade Almond Cream Cheese
While the recipe does take some planning, as you have to soak the almonds overnight, it’s incredibly simple to make.
Shockingly simple.
My only advice is to make sure to blend the almonds very very well, either in a blender or food processor. If you don’t you won’t have the extreme smooth cream cheese texture. It will still be delicious…just not super smooth.
You can make this Homemade Almond Cream Cheese!
Here’s the recipe for Homemade Almond Cream Cheese
I love this recipe because it’s great for Passover and all the wide variety of uses it has, as well as the fact that if you’re on a budget you can make it year round too.Make sure to blend the Almond Cream Cheese thoroughly so it’s super smooth…just like the
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Almond Cream Cheese
- Prep Time: 24 hours
- Cook Time: 10
- Total Time: 24 hours 10 minutes
- Yield: 2 1x
- Category: Condiment
- Method: Blending
- Cuisine: Plant Based
- Diet: Kosher
Description
You really won’t believe how smooth and creamy this Almond Cream Cheese is. It really tastes like the real thing!
Ingredients
- 2 cups blanched slivered almonds
- juice of 1/2 large lemon or 1 small lemon
- 1/2 teaspoon kosher salt
- water to cover almonds – 1/2 cup liquid reserved after soak
Instructions
- Place almonds in a large bowl. Cover with water. Allow the almonds to soak for 24 hours.
- Drain the almonds, RESERVE THE LIQUID.
- Place the drained almonds in the bowl of a food processor or blender. Grind until very smooth, adding the 1/2 cup reserved soaking liquid a little at a time.
- Add the lemon juice and kosher salt, then pulse to combine.
- Store in an airtight container in the refrigerator.
Notes
You can add your favorite mix-ins such as chives, dried veggies or smoked salmon.
This recipe is great year round too.
I haven’t tried it but theoretically you can use other nuts to make cream cheese as well, like cashews.
Nom nom nom…
And the absolute best use for Almond Cream Cheese?
Here are some ideas using Homemade Almond Cream Cheese!
Put Almond Cream Cheese on Bagels!
Here’s the “I Can’t Believe They’re Passover Bagels” that are all the rage!
Seriously can’t believe these are Passover Bagels!!!
Almond Cream Cheesecake made from Almond Cream Cheese
You can make this delicously pretty Almond Cream Cheesecake using Almond Cream Cheese!
You can make a No Bake Triple Chocolate Cheesecake using Almond Cream Cheese!
This cheesecake is surprisingly easy to make. I know…you can’t believe that a No Bake Triple Chocolate Cheesecake doesn’t take all day to make.
No Bake Triple Chocolate Cheesecake is 100% Dairy Free, Gluten Free and incredibly light, rich and chocolately! It’s the perfect Passover dessert, made with Homemade Almond Cream Cheese, a chocolate macaroon crust and lots of chocolate! No Bake Triple Chocolate Cheesecake is a non-gebroks, fabulous pareve Seder dessert.
Please let me know what your favorite Passover foods are. I’d love to hear from you!
I’m sure you’re looking for Passover recipes… Here are some of my favorites!
And…Even more Passover Recipes!
Shabbos Under Pressure is great for Passover!
FYI: I’m here to help make it way easier for you and reduce your pressure with my book “Shabbos Under Pressure“. I’ve found that using my electric pressure cooker to prepare for Passover, makes the cooking way easier and more efficient. For example, instead of cooking a huge pot of chicken soup on the stove for three hours, taking up valuable space on my stovetop, I can make even better soup in just an hour/hour and a half in my Instant Pot. I’ve even put together a Shabbos Under Pressure Passover Recipe Guide to help you convert the recipes in the book to Passover friendly recipes. If you don’t already have “Shabbos Under Pressure” now would be a great time to order it to ensure that you receive it with enough time to plan and cook your Passover meals.
You can order it here:
Here’s the Passover Under Pressure – The Shabbos Under Pressure Passover Guide:
PASSOVER IDEA LIST ON AMAZON
I also put a Passover Idea List on Amazon.
Click here for my Passover Idea List!
PASSOVER COUPON CODES
Here are coupon codes for companies that I love!
SOPHISTIPLATE.COM – USE CODE KOSHEREVERYDAY FOR 20% OFF YOUR PURCHASE
HAST.COM – USE CODE KED15 FOR 15% OFF YOUR PURCHASE
CHICWRAP.COM – USE CODE KOSHER10 FOR 10% OFF YOUR PURCHASE
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You can find reels showing how to make most of my recipes on Instagram!
Also, make sure to tag @koshereveryday when you make Kosher Everyday recipes! I LOVE to see your creations!!!
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Do you think the almond cream cheese can be made with almond flour?
I can’t wait to try making the bagels- they look fantastic!
Thanks for you question Michal. I don’t know about the almond flour. It’s a good question. It would still need to soak – maybe I’ll try it. If you try it please let me know how it turns out. Thanks about the bagels! I actually am probably the only person on the planet with a Kosher for Passover toaster!! Chag Kasher V’sameach!
Hi!
Can the almonds in the cream cheese recipe be substituted with any other nuts for the cheesecake recipe?
Thanks,
Emily
Hi Emily, thanks for your question. I’m not sure. It’s possible that cashews might work. I’m not sure if you would need to soak them though. If you try it please let me know how it turns out. Sharon
Do you think soaking whole almonds would work?
Thanks for your question Laura. If they are blanched it should be fine. All the best, Sharon
They have to be made un-sproutable. Soaking almonds results in tiny baby trees inside them 🙂 and little trees are pretty tough. So I’d chop them a bit. I’d make sure to bisect them from tip to tip, just to make sure no part that could sprout would remain intact.
I think that if you’re only soaking them for a short time then soaking shouldn’t sprout.
Hi Sharon, true if you don’t need to sick them for long. I responded as I did because in the recipe you say to soak for 24 hours.
I was making my own raw almond milk for quite awhile, and while I could have strained it, I preferred the whole milk, tiny bits of skin and all. I wanted the whole almonds.
But the tough sprouts made it impossible to enjoy without serious straining. I couldn’t soak the raw whole almonds for anywhere near that long. Even 8 hours was too much. I had to upgrade to a better blender to make decent milk with the shorter soaking time.
Where do you get kp skivered almonds. Thanks hag samech kasher
Thanks for your question Sherrin! I usually purchase them for Passover at my local Kosher grocer, however you can find them on Amazon. The slivered ones were out of stock at the time I’m answering this question, but you can find blanched, sliced ones here, and they should work equally well. Hope this helps! Chag Kasher V’sameach!! All the best, Sharon
Oops. Redo with correct spelling -Where do you get slivered almonds. Thanks
Hi. Yield says 2. Two what?
Here’s from your recipe card
Prep Time: 24 hours Cook Time: 10 Total Time: 24 hours 10 minutes Yield: 2
Hi – Thanks for your question. It’s the equivalent of two 8-ounce tubs of vegan cream cheese. It’s not 100% exact due to how much the cream cheese may be whipped (air takes up space). Hope this helps! All the best, Sharon
I’d like to do this, but we have ants and I’d rather not leave the almonds out to soak. Would refrigerating them as they soak effect the outcome?
Thanks for your question! I think it would be fine to refrigerate them. All the best, Sharon
I made it! With the sliced almonds from Trader Joe’s. It came out pretty good! Not as smooth as Kite Hill, but very usable. I have to thank you for saving me SO much money going forward, not to mention using SO much less plastic! One comment, I kept having to add more lemon juice. Not that it wasn’t tart enough when I made it, but as if it kept getting taken up by the nuts, or maybe converted to a sweeter form of itself and thus needing more sourness added.
And . . . now I have whole almonds soaking right now. They are less expensive and look like better quality than the sliced ones. I soaked them in cold water for a few hours and removed the skins, then poured boiling water over them. Hopefully this will inactivate the enzymes that would allow them to germinate. I’m also hoping that with the hot water and skin removal they’ll be super creamy and blend right up by tomorrow.
We’ll see! I decided to just try it and see what happens this time around.
Thank you SO much!! I really appreciate your comments. I love this cream cheese too and developed it so I could have a plant based, non-dairy cream cheese and could also make my favorite non-dairy cheesecakes for dessert! Your idea to use whole almonds sounds really interesting. Please let me know how it turns out. All the best, Sharon
Hi! I’m glad I could help.
I’ve made it with the whole raw almonds twice now. It’s better than it was with the sliced almonds. I have more tweaks to make, but I’m getting there!
All three attempts ended up fluffier than I would like a cream cheese to be. Kite Hill does not have this problem. I’m pretty sure this is from using the blender. Lower speed made my second try better.
Enjoy!
E
Thanks so much for your efforts! Can’t wait to hear what you finally come up with. All the best, Sharon