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Creamy Vegan Almond Cheese

creamy vegan almond cheese

This almond cheese is my go-to for an almost-instant, creamy, versatile spreadable cheese. It blends up in no time, has only 5 ingredients (+ water), and is great for immediate gratification! I spread it on toast, fill homemade ravioli with it, dollop it on pizza, and stuff jalapeños with it (recipe here)!

It’s also great for when I’m having no luck with culturing my cashew cream cheese–which, by the way, seems to be a regular occurrence for me since moving to DC (anyone have any insight as to why DC hates my culturing attempts?).

This creamy almond cheese is rich and salty, lemony, and a little sharp tasting from the garlic. It’s really delicious. Almonds don’t blend as smooth as cashews do, but that’s actually perfect in this style of cheese.

It’s still a very creamy cheese, and that little bit of texture makes the cheese have a lovely crumbly affect. This can be increased by baking the cheese at your oven’s lowest temperature to dehydrate it.

If you want to be like me and eat toast for breakfast regularly, this cheese pairs so perfectly with my overnight artisan walnut bread. So maybe try out that bread recipe alongside the cheese and treat yourself for breakfast!

creamy vegan almond cheese

If you want to expand your homemade vegan cheese repertoire, I’ve got a couple other recipes for you to try! The same day vegan mozzarella is perfect to use in any melty cheese capacity, and my vegan roasted jalapeño cheese is melty and spicy and makes a perfect quesadilla (or, clearly, bagel topper).

Let me know if you make this creamy vegan almond cheese, I love seeing & hearing about it when you guys make my recipes! Leave a comment and/or rate the recipe below, tag me on Instagram (#thecuriouschickpea), or share with me on Facebook!

creamy vegan almond cheese


  • The almond cheese will thicken slightly as it sits in the fridge, but if you want a thicker and slightly crumbly cheese, put it in a pyrex container or a small baking dish and bake at 200 ºF for 30-60 minutes to dry it out a bit.
  • To soak the almonds, either cover them in boiling hot water for 30 minutes, or leave them to soak in cold water for at least 2 hours (refrigerated if more)
Creamy Vegan Almond Cheese

Creamy Vegan Almond Cheese

Yield: ~2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

A creamy almond based vegan cheese. Can be used as a cream cheese or a chevre type cheese.


  • 2 cups blanched slivered almonds, soaked and drained
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled
  • 1 1/2 tsp salt
  • 1/2 - 3/4 cup water
  • 1/4 cup lemon juice (~ juice from 1 lemon)


  1. Put soaked almonds, olive oil, garlic, salt, and 1/2 cup of water* in a blender or food processor. Blend until smooth and creamy, scraping down as you go. Add more water a little at a time if necessary.
  2. Then add lemon juice and blend to incorporate. Taste and add salt or more lemon juice if desired.


If you know you want a thicker cheese, you can try starting with only 1/4 cup of water and only adding more if your machine needs it.

This recipe is slightly adapted from The Vegetarian Times

Did you make this recipe?

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Monday 8th of April 2024

This is a great base recipe to customize. I lowered the sea salt to 1 tsp and added 2 tablespoons dehdrated chickpea miso. Then I blended in fresh chives at the end. Super savory!

I've already had this with crackers fresh out of the oven (fantastic) and can't wait to try it on a bagel next.


Wednesday 14th of February 2024

I was making my almond milk up and did not want to throw away the solids so used the ingredients you listed to make tiny mouth size cheese balls. I then rolled them in a homemade dukka seasoning that I make from Americas test kitchen vegan book. Thank you for such a wonderful cheese recipe. It not only tasted delicious but makes excellent party finger food. I have vegan family members so always looking for food they can enjoy at family get togethers just as much as the non vegan family and something that the meat eaters will enjoy trying too.


Saturday 10th of December 2022

I have raw whole almonds. How much should I use of that? The recipe calls for slivered.


Tuesday 16th of August 2022

Love this recipe. Curious, what blender do you use? I’m struggling to get this cream cheese creamy.


Saturday 30th of April 2022

This sounds delicious! Gonna soak some almonds and do this. I often add nutritional yeast to cheese recipes. Do you think it be good in this recipe or take away from it? Thank you 😊

Rebecca Abu-Sanu

Saturday 21st of May 2022

@Skylar, I am not the author, but this recipe is a few yrs old and she may not be replying anymore. However, I have tried many vegan cream cheeses and Nutritional Yeast is in most recipes as you have mentioned, so it is unlikely it will take away from this version. Consider adding it in last to a small portion of your batch so you can judge the difference for yourself. 😊

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