Spreadable Almond “Cheese” (Non-Dairy)
You’ll never believe this creamy, spreadable almond “cheese” has no cheese in it! Made with whole almonds, spicy harissa, and a few seasonings, it’s a yummy, non-dairy, vegan spread for bread, crackers, or raw vegetables.
Smear this on grain-free seed crackers for a healthy snack or appetizer. Or use it instead of cream cheese to add healthy fats to your bagel.
Why You’ll Love This Recipe
In case you’re wondering, almond “cheese” doesn’t taste like almonds. However, it doesn’t really taste like cheese, either. It’s more of a thick, cheese-like spread with the flavor of garlic, lemon, and any other seasonings you add (in this recipe, I love harissa paste for a huge flavor punch).
Recipe Ingredients
Here are the main ingredients needed to make this recipe. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Almonds. Use whole, raw, unsalted almonds. Soaking them overnight softens them so they’ll blend into a smooth paste.
Harissa. You can buy this North African chili pepper seasoning as a paste or a spice mix. I always have a jar of Trader Joe’s harissa in the refrigerator because it’s a tasty Mediterranean seasoning to add to hummus, dips, and, of course, this recipe.
Lemon. A little bit of fresh lemon juice brightens up all the flavors.
Substitutions and Variations
- Cashews also make a delicious non-dairy cheese spread. Use them in place of the almonds, or use half almonds and half cashews for this recipe
- Experiment with different seasoning variations instead of harissa. Try fresh garlic and minced herbs for a Boursin-like cheese, or cumin and chili powder for a Southwest flavor. Or curry powder, turmeric, and a pinch of cinnamon for an Indian flavor.
Step-By-Step Instructions
1. Soak the almonds overnight. Add about one cup of water or enough to submerge the nuts. Refrigerate them overnight. This will soften the nuts, making them easier to blend.
2. Combine the ingredients in a blender. Drain the nuts, and add them along with the lemon juice, harissa, salt, garlic powder, and about ¾ cup of cold water in a blender.
3. Blend until smooth. Scrape down the sides of the blender periodically. Add additional water as needed to blend the cheese until it’s no longer grainy.
4. Strain the cheese if desired. Serve the cheese immediately, or if you prefer a firmer cheese, wrap it in cheesecloth and let it drain over a bowl for a few hours or overnight.
Expert Tips
If you don’t have a high-speed blender, use a food processor to blend the ingredients.
Make sure you scrape down the blender or food processor several times to incorporate all of the nuts and smooth out the cheese.
Although you can serve this immediately, the flavors will intensify if the almond cheese sits in the refrigerator for a few hours or overnight.
How to Eat Almond Cheese
Spread this tasty non-dairy cheese on:
- Homemade six seed crackers
- Sweet potato cornbread
- Sundried tomato and olive focaccia bread
- A Mediterranean mezze platter or charcuterie board
Recipe FAQs
Store this in an airtight container in the refrigerator for up to one week. I don’t recommend freezing it because the texture will become grainy.
Yes. It is keto-friendly as long as your harissa paste or seasoning doesn’t contain sugar.
The cheese will be gritty or grainy if it’s not blended long enough. If it keeps settling along the sides of the blender or food processor an not in the blade area, add more water. You can it off by wrapping it in cheesecloth and letting it sit in a strainer in the refrigerator as in the instructions.
Related Dip Recipes
If you like this recipe, try these other spreadable dip recipes.
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Spreadable Almond “Cheese” (Non-Dairy)
Equipment
- Blender or food processor
- Strainer, cheesecloth optional
Ingredients
- 1 1/2 cups whole raw almonds unsalted
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1 tablespoons Harissa paste or to taste
Instructions
- Place the almonds in a bowl and cover them with approximately one cup of water to submerge. Cover the bowl and let it soak overnight or for about 12 hours. Drain and rinse the nuts before using.
- Place the drained nuts into a high-speed blender, and add an additional 3/4 cup of cold water, the lemon juice, olive oil, garlic powder, harissa paste, and salt. Blend until smooth, scraping down the sides of the blender often.
- If the mixture is too thick or grainy, add more water, about two tablespoons at a time.
- Serve immediately, or if you prefer a firmer cheese, place the cheese on a piece of cheesecloth, wrap it into a ball, and place it in a strainer set over a bowl in the refrigerator for at least four hours or overnight.
I made this with chipotle instead of harissa. It was great.