Creamy Almond Cheese

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This is soft spreadable crock style cheese. It can also be enjoyed as a dip.

Yield: 2 cups


  • 1 ½ cups (226 g/8oz) raw almonds, soaked
  • ½ cup water
  • 5 Tbsp nutritional yeast, (22 g/.8 oz)
  • 3 Tbsp lemon juice
  • 1 ½ Tbsp miso
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¾ tsp salt


  1. To remove skins, put almonds in a bowl and cover them with water. Leave them sit on the counter overnight. The next day drain off the water.
  2. Working one almond at a time, gently squeeze/pinch the nut between your fingers and the skin will slide off.
  3. Add the almonds to a blender along with the remainder of the ingredients. Blend until very creamy. The mixture will be very thick. A powerful blender like a VitaMix that comes with a tamper, is very useful for this task.
  4. Scrape contents into an air tight container and keep in fridge. Use within 5 to 6 days.