Almond spread

While this almond spread can easily replace cream cheese for vegans, it deserves universal recognition as really healthy and delicious spread for bagels, bread, tortilla chips or crackers.

Blog's Category: Vegan, Appetizer, Finger Food, Healthy, Holidays, Hors D'oeuvre, Snacks

Despite the fact that I don't crave cheeses at all after switching to Whole Food Plan Based way of eating, it's nice to have convenience and versatility of "cheesy" spread. This recipe is simple and easy way to mimic cream cheese made of almond. Even seemingly tedious process of taking off skins from almond nuts is actually pretty fast and even fun!

For about 1 cup of spread:

• 1 cup raw almonds
• 1 tbsp lime juice from fresh limes (or fresh lemon juice)
• 1 tbsp nutritional yeast (see my notes in a pictures section below about nutrition yeast)
• 1/2 tsp garlic powder
• 1/2 tsp salt 
• 1/2 cup drinkable water
• 1 tbsp olive oil of your choice (optional)
• 1/2 tsp dry basil
• 1/2 tsp dry thyme

- Place almonds in a pot, cover with plenty of water, bring to a boil, lower the heat and simmer for 15 minutes. Let it cool down until you can handle it and remove skins by squeezing kernels out of their skins using your fingers.

- In a high-speed blender cup place all of the ingredients, except herbs - almonds, lime juice, nutritional yeast, garlic powder, salt and water. Process until desirable smoothness.

- Add dry herbs, mix it in and enjoy!

Notes:

- It's pretty garnished with almond flakes. They also add some texture.

- It is probably going to be delicious with some fresh herbs, such as dill, parsley, cilantro or even sage or rosemary. Just remember that sage or rosemary has to be added sparingly as those are very strong flavored herbs.

- Try it in a vegan sandwich generously smothering toasted multigrain bread with almond spread and layering some arugula and fresh bell pepper. 

- It will keep in a fridge about 3-4 days. 

- This recipe is a great recipe to make ahead as it gets even more delicious the next day.



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IN PICTURES

 Almonds are cooked and cooling down now. Not very pretty, hah? Don't worry it's going to be delish.

 Let fun begin :)

 I was making double batch, so about 2 cups of almonds.  Had job done in about 7 minutes.

Don't forget about adding water or your blender will choke.

Vegans are pretty familiar with nutritional yeast. For those scared by this weird ingredient I want to say: don't be. When I first tried the stuff I was pleasantly surprised with yummy cheese aroma and subtle umami taste. This product is nutritionally dense and delicious. If you don't like word yeast it is nice to know that yeasts are dis-activated in there. You can, of course, to omit nutritional yeast in this recipe but to be honest I don't know why I would. 

 I used Himalayan salt in this recipe, but any salt can be used.

 Garlic powder does in..

 Lime juice. Please, no bottled lime or lemon juice. Only real stuff :)

Ready to blend

 Done

 I forgot to add olive oil. No biggie. It can be blended in now.

With 3-Seed Beet crackers from Trader Joe's, this almond spread is scrumptious. It was my lunch today at work, along with pea soup :)