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Almond Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sharon Matten - Kosher Everyday
  • 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


You really won’t believe how smooth and creamy this Almond Cream Cheese is. It really tastes like the real thing!


Units Scale
  • 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


  1. Place almonds in a large bowl. Cover with water. Allow the almonds to soak for 24 hours.
  2. Drain the almonds, RESERVE THE LIQUID.
  3. 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.
  4. Add the lemon juice and kosher salt, then pulse to combine.
  5. Store in an airtight container in the refrigerator.


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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.