Garlic Herb Vegan Almond Cheese Spread
A smooth, garlicky vegan almond cheese spread infused with fresh herbs. Perfect for sandwiches, crackers, or dipping veggies, this protein-rich, fiber-filled spread is a quick and versatile plant-based staple for any kitchen.
Equipment
- 1 high-speed blender (e.g., Vitamix or NutriBullet)
- 1 glass container (for soaking almonds)
- 1 airtight storage container
- 1 Mixing Bowl
- 1 spoon or spatula
Ingredients
- 1 cup whole raw almonds
- ½ cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup finely chopped fresh herbs e.g., parsley, dill, or chives
Instructions
- Prepare the Almonds for Soaking: Start by measuring out 1 cup of whole raw almonds. Place them in a clean glass container and cover completely with fresh water. The almonds will absorb water and expand, so use enough to fully submerge them. Cover the container with a lid or plastic wrap and place it in the refrigerator to soak for 24 hours. This soaking process softens the almonds, making them easier to blend into a smooth, creamy cheese.
- Drain and Rinse the Soaked Almonds: After the 24-hour soaking period, carefully drain the almonds using a fine mesh strainer. Rinse them thoroughly under cool running water to remove any residual phytic acid and ensure a clean, fresh taste. At this stage, the almonds will have expanded and softened, which is key for creating a silky texture in your final spread.
- Blend the Base Ingredients: Transfer the soaked and rinsed almonds into your high-speed blender. Add ½ cup of fresh water, 2 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, 1 tablespoon of olive oil, ½ teaspoon of garlic powder, and ½ teaspoon of salt. Secure the lid tightly and blend on high speed until the mixture becomes completely smooth and creamy. Depending on your blender, this may take 2–4 minutes. Pause occasionally to scrape down the sides with a spatula to ensure all almonds are fully incorporated.
- Incorporate Fresh Herbs: Once the almond mixture is smooth, transfer it to a mixing bowl. Chop ¼ cup of fresh herbs finely—parsley, dill, or chives work wonderfully. Gently fold the herbs into the almond mixture using a spatula or spoon. Take care to distribute the herbs evenly, so every bite is infused with vibrant flavor. This step transforms the base into a fragrant, herbaceous cheese spread.
- Chill and Develop Flavors: For the best taste, transfer your almond cheese to an airtight container. Place it in the refrigerator for a few hours to allow the flavors to meld and develop. Chilling not only enhances the taste but also helps the spread firm up slightly, making it easier to use on crackers, sandwiches, or as a dip.
- Serve and Enjoy: Your garlic herb almond cheese spread is now ready to enjoy! Spoon it onto crackers, toast, sandwiches, or fresh veggies. The creamy, tangy, and herb-infused flavor makes it a versatile addition to any meal or snack.
- Store for Later: Store any leftover spread in an airtight container in the refrigerator. It will keep fresh for 4–5 days, maintaining its creamy texture and flavor. For longer storage, you can portion it into smaller containers or even freeze it for up to a month, thawing it in the fridge before serving.
Notes
- Always use whole, raw, unsalted almonds—blanched or natural—for a smooth texture; slivered or roasted almonds will alter the consistency.
- A high-speed blender is essential to achieve the creamy, spreadable texture; regular blenders may leave a grainy result.
- Fresh herbs should be finely chopped to evenly distribute flavor and maintain a pleasant mouthfeel.
- After soaking, almonds expand slightly, so 1 cup will yield approximately 1 ½ cups of soaked almonds.
- This recipe makes about 1 ¾ cups of spread, roughly 7 servings of ¼ cup each.
- Keep the spread refrigerated and use within 4–5 days for the best flavor and freshness.
