Vegan almond cream cheese - this easy almond based vegan cheese is a delicious spreadable creamy 'cheese' with a tangy, salty flavour that makes a great alternative to feta.
Place the flaked almonds in a large bowl and cover with plenty of boiling water. Set aside for at least half an hour to soak then drain well.
Place the drained almonds in a blender or food processor along with the lemon juice, olive oil, water, salt, garlic and nutritional yeast.
Blend at a high speed until very smooth and creamy. Scrape down the sides as needed to make sure that there are no lumps of almond left. If you need to you can add a drop more water but try not to add too much. If your blender has a tamper tool then I recommend using it!
Scrape the cheese into a bowl and cover. It is ready to eat right away but will firm up in the fridge and the flavours will mellow so I recommend refrigerating it overnight before eating.
Store in an airtight container in the fridge for up to a week.
This recipe makes a very tangy, salty cheese. If you want a milder cream cheese then you can halve the amount of salt and lemon juice.