It Ain't Easy Being Cheesy

02/08/2012

26 Comments

 
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.

6 Easy Steps to Making Almond Cream Cheese
Printable Recipe
1. Start with 1 c. of raw almonds.
2. Soak almonds in filtered water for 8 hours. Rinse and drain.
3. Blanch soaked almonds by pouring very hot water on them and let sit for 5 minutes.
4. Remove the skins by pinching the almonds between your fingers.
5. In Vitamix or food processor goes blanched almonds, 1/3 c. water, 1/2 tsp. Celtic Sea Salt, 1 tsp. apple cider vinegar and 1 tsp. lemon juice.
6. Blend until smooth. Voilà almond cream cheese.
Raw Vegan Almond Cream Cheese is delicious on Muffins instead of butter.
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!

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Comments

Nichole
02/09/2012 5:13pm

Could you buy blanched almonds instead? Or are the variety of blanched almonds sold in stores processed differently?

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nancy
02/10/2012 8:53am

Vanessa that is amazing, I will have to try this!

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Brianne link
02/11/2012 1:10am

I'm so excited about this recipe! I found it through the paleo parents valentine's recipe roundup --- I'm so glad to have found your site!

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Vanessa link
02/11/2012 5:05pm

Yay! Welcome to HLHT.

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Catrina link
02/11/2012 5:23pm

This recipe is seriously going to change my life, I can't wait to try this! I just pinned it, thank you!!

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Vanessa link
02/11/2012 5:42pm

You are welcome Catrina!

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mcmama link
02/14/2012 8:03am

Delicious! However, my non-vitamix food processor was not able to really cream the almonds, so it's a little mealy. Tasty, though!

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Vanessa link
02/18/2012 7:44am

If you are having trouble getting it smooth you can do 1 of 2 things. First add more water, line a sieve with a cotton t-shirt, cheesecloth or linen dish towel, and then let it strain for a few hour. The additional moisture will drip out leaving behind a thick and smooth cream cheese. The other option, would be to add a little coconut oil to the mixture, 2 Tbsp. or so. Hope this helps!

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Sarah @ The Fit Cookie link
02/16/2012 5:51pm

This looks awesome! I am definitely trying this : )

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Vanessa link
02/18/2012 7:47am

You will enjoy this recipe Sarah! You website is beautiful. I love how "clean" and "simplified" it is.

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j3nn link
02/16/2012 6:25pm

I love vegan "cheez" ! Yum. I have seen this with cashews but not almonds. I like your blanching tute, very cool.

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Vanessa link
02/18/2012 7:49am

I haven't tried cashews yet, but plan to.....macadamias also make an excellent nut cheese, but just can't get myself to spend $20/lb. And you pistachio pudding looks ahhhhmazing!

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Carol link
02/19/2012 10:27pm

I love this!!! I like non-dairy recipes!!! I stumbled apon your blog from chowstalker. I'm loving it!
I want to make a non-dairy cheesecake. Hopefully this almond cream cheese will work will.
Carol

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Vanessa link
03/08/2012 7:29am

I have seen vegan use nut cheese to make cheesecake.....definitely looks amazing. You might try macadamia nuts or cashews as well. Let me know how it goes.

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Andrea
02/20/2012 1:19pm

Can u use xylitol instead of erythritol?

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Vanessa link
02/20/2012 1:33pm

Absolutely. Xylitol is a little sweeter than erythritol, so I would start with 3 Tbsp. and adjust from there.

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Andrea
02/20/2012 1:46pm

Wow good to know! I could only find xylitol at whole foods and we don't really have a local health market

Jennie
03/05/2012 2:37pm

I do not like coconut oil at all unfortunately. Can I sub this with ghee?

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Vanessa link
03/08/2012 7:30am

Give it a try Jennie and let me know the results. I'd assume it will impart a wonderful flavor!

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Ashley link
04/12/2012 2:36pm

Hi, do you think I could use already blanched almond flour? If so, how much would you recommend?

Thanks,

Ashley

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Vanessa link
04/13/2012 12:33pm

Hmmmmm, I don't know....

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Ashley link
04/16/2012 4:52pm

Well, I gave it a whirl - it turned out quite well!!! Thanks :)))

http://glutenfreesunshines.blogspot.com/2012/04/almond-cream-cheese.html

Vanessa link
04/17/2012 4:39am

Nice job Ashley. So you just whipped it together? I see you used a mixer not a food processor.

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Ashley link
04/17/2012 11:55am

Yep, I used my Kitchen Aid. It worked quite well! I think that the already blanched almonds that I bought may have helped with that because it comes pretty finely ground.

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Vanessa link
04/29/2012 5:54am

Good to know.

Stephen
05/15/2012 5:30pm

could this be used to make cheesecake?

Reply



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