I mentioned early last week, I found new kitchen inspiration, by stumbling on a few raw vegan blogs. Who knew raw vegans are experts at coming up with cheesy creations without dairy by using nuts. After watching endless YouTube videos and scouring the internet for tips and tricks, I thought I would test out my own vegan cheesemaking skills. I started out simple and made a Cashew Parmesan Cheese. It was all it promised to be and more. I decided to up the ante a little and try my hand at a nut cream cheese. While nut cheese can be made with a variety of different nuts, the most popular ones are almonds, cashews and macadamia nuts. Since I had almonds on hand, that's what I used and with much success. I have made this three times now and have been very pleased with the results. I have used it to make frosting for Not Sugar Cookies as well as Carrot Cake Cupcakes and as a spread instead of butter for Muffins.
It makes a to-die-for almond cream cheese frosting that goes perfect on these
Not Sugar Cookies and is spectacular on healthy gluten-free, sugar-free, low-carb
Carrot Cake (recipe coming soon!).
ALMOND CREAM CHEESE FROSTING
To make the frosting, follow the steps above, in addition to the
salt, vinegar, & lemon juice, add the following:
- 1 tsp. Organic Vanilla
- 2 Tbsp. Coconut Oil
- 1/16th tsp. NuNaturals Pure White Stevia Extract Powder
- 4 Tbsp. Smart Sweet Non-GMO Erythritol Granules
Add frosting to a piping bag with a star-tip and have fun decorating!
Could I use the slivered almonds that Costco sells to save time?? They are already skinless
You can, but you will still want to soak to soften.
Hello Vanessa,
My daughter has recently been diagnosed with celiac and therefore our whole family went gluten- and dairy free…
I’d love to try your dairy free cream cheese frosting, but I don’t have the Eythritol granules…
Can I just substitute them with powdered sugar?
I love our website, you’re my go to site these days…and I really admire your incredible transformation. You look 10 years younger!!!!
ALL the best,
Eva
Hi Eva…thank you for your nice compliments. You are free to modify my recipes to suit your needs. Absolutely. I don’t use sugar in any of my baking or cooking so you’ll have to play with the equivalents and go by your own taste buds. 😉
…YOUR website, that is… Lol
Even though I wouldn’t mind if it were ours…hahaha!
I came here from your carrot cake recipe. I had no idea almonds could become “cream cheese.” The cookies are just gorgeous, too!
I love this. mine didn’t turn out as creamy as it looked in the picture. but i think i have found the perfect ricotta substitute in my lasagna!!! so excited! thanks for the great recipe!
I am going to give the almond cream cheese a try since I would really like to try going dairy free to see if it will clear up some skin problems. I was wondering if this would work for hazelnuts as well (the soaking and than the hot water to remove skins) to make a dairy free nutella. Thanks for any suggestions.
How long will this keep do you think? I know fresh almond milk is only a few days but I know the ACV and lemon are natural preservatives. Thank you!
About a week or so.
Just made this this morning and really loved the results. It turned out like a ricotta, I had to add more water since my blender isn’t very powerful. Look forward to making more of your recipes! Thanks!!
Just made this to go on a Keto cake recipe from Maria and Oh my…is it delicious. Thank you so much for this recipe. My Birthday is tomorrow and I now feel like I can have something fun to celebrate with. Thanks again for all your hard work and research!