I love this almond cheese recipe! I can use it in so many things, so there’s always a batch of it in my fridge. You can make this with or without the garlic and herbs depending on what you need it for. The herbs make it a great spread on bagels and crackers, while the plain cheese works really well mixed in dips and veggie puree. If you want to veganize a recipe that calls for ricotta, goat cheese, or cream cheese, this works wonders.

Yields about 1 cup of almond herb spread.


1 cup almonds, soaked for at least one hour in 1 cup of hot water

1/2 cup cold water

2 tbsp coconut oil, melted

2 tsp lemon juice

1 tsp apple cider vinegar

1 tsp salt

For “herb” flavor add: 1 tsp dried parsley, 1 tsp dried chives, 1 tsp garlic powder


Soak almonds for one hour in a bowl with 1 cup of hot water. Drain and rinse almonds, then pour into a blender. Pour in the cold water, lemon juice, apple cider vinegar, and salt, and blend for 10 seconds. Then, pour in the coconut oil plus the parsley, chives, and garlic if you are making the herb flavor (if not, just add the coconut oil), and blend again for 10-20 seconds until creamy. Spoon into a small bowl and refrigerate for about 20 minutes before use.

*Adapted from this recipe from Fork and Beans


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