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Home Β» Recipes Β» Garlic Herb Vegan Almond Cheese Spread

Garlic Herb Vegan Almond Cheese Spread

By: Gwen Leron Published: June 2, 2017 Last Updated: May 22, 2020 97 Comments

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This easy garlic herb vegan almond cheese spread is bursting with flavour and can be used in so many ways. It's great on crackers, sandwiches, as a veggie dip, and more!

An easy recipe for savoury garlic herb vegan almond cheese spread that’s bursting with flavour and can be used in many ways. It’s great on crackers, sandwiches, and as a veggie dip!

Garlic herb vegan almond cheese spread sitting on a plate with crackers.

Confession: I have yet to try a store-bought vegan cheese I like.

And that’s not to say that there aren’t any good ones out there. I just haven’t had a good one that I like yet (Is there one that you love? Tell me about it in the comments!).

So when it comes to vegan cheese products from the store, I just stay away. However, I got a little curious with all the vegan cashew cheese recipes out there and decided to try something with almonds.

What I came up with is this garlic herb vegan almond cheese spread that’s bursting with flavour and can be used in so many ways.

So why didn’t I just make a cashew cheese recipe when there are already so many to be found on the internet?

I can’t.

A family member has a severe allergy so I cannot have cashews in the house. And I’m fine with that, I’ve never had cashew cheese, so it’s not like I feel as if I’m missing something. Quite the opposite. Especially when I have my vegan almond cheese spread!

Since coming up with this recipe, I have been putting it on everything. Like the hot sauce lady. You know who I mean 🙂

I LOVE it slathered on a good veggie sandwich or on a toasted bagel and especially on crackers:

Close up shot of garlic herb vegan almond cheese spread.

There aren’t too many ingredients needed to put this recipe together and the ingredients aren’t complicated (simple like my easy kale chips!).

What is Nutritional Yeast?

The one ingredient you may not have tried before is the nutritional yeast. If you haven’t used it before, read this article. It’s quite nutritious and can be used many ways. Buy a bag and put it in everything you want to give a little “cheesy” flavour to.

This recipe is also very easy and straightforward. The hardest part is being patient while the almonds soak. They need to soak for 24-hours, so be sure to plan ahead.

After the almonds have soaked, I don’t peel the skin off, but you can if you’d like.

I skip that step because the skin becomes so soft after being soaked that it makes no difference to the recipe since it doesn’t change the taste or the texture.

Garlic herb vegan almond cheese spread on a veggie sandwich.

The only way you know the skin is still there is because you see the light brown specks in the finished spread (look at the pictures above and below to see what I mean).

If you prefer to not have the almond skin as part of the spread, you can do one of two things:

  • You can either start out by using blanched raw, natural almonds
  • You can peel the skin off yourself after the almonds have been soaked. The skin comes off really easily at that point, it’s just a little time consuming. It’s totally up to you and whichever way you go, your result will be the same and of course, delicious!

Customize by Using Your Favourite Herbs

Another good thing about this recipe is that you can alter the flavour based on your favourite herbs.

While testing, I tried making it with chives, and then with dill, and they were both so delicious, but the parsley is my favourite.

The spread is soft enough to also be used as a veggie dip. See how versatile it is? There are probably many other ways it can be used that I haven’t tried yet!

Garlic herb vegan almond cheese spread on a plate with veggies for dipping.

If you make my garlic herb vegan almond cheese spread, tell me your favourite way to use it!

Leave a comment below, or even better, show me! Post a picture to Instagram and be sure to tag me, I’m @delightfuladventures over there and my hashtag is #delightfuladventures.

Craving a little something sweet after making this recipe? How about checking out one of these?

  • Coconut Mango Chia Pudding
  • Key Lime Cups
  • Vegan Lemon Strawberry Cheesecake Bites
  • Vegan Gluten Free Blueberry Crisp

And here are some other easy vegan recipes you may also like:

  • Vegan Pinwheels
  • Vegan Veggie Dip
  • Vegan Dill Dip
  • Vegan Aioli
  • Vegan Parmesan

 

About those crackers…

So many of you have asked about the crackers in the first few pictures! They are by a brand called “Mary’s Gone Crackers.” They are delicious and also happen to be vegan and gluten-free. You can look for them at Costco, your grocery or natural foods store, or you can also find them on Amazon. (I always have a box in my cupboard!)

How to Make Vegan Almond Cheese Spread

Close up shot of garlic herb vegan almond cheese spread onto a cracker.
Print Recipe
5 from 14 votes

Garlic Herb Vegan Almond Cheese Spread

This garlic herb vegan almond cheese spread is bursting with flavour and can be used in so many ways. It's great on crackers, sandwiches, as a veggie dip, and more!
Prep Time:10 minutes
Total Time:10 minutes
Author: Gwen Leron
Course: Appetizer, Snack
Cuisine: Gluten-Free, Vegan
Diet: Vegan
Servings: 7

Ingredients:

  • 1 cup whole raw almonds (see notes below)
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped fresh herbs (see note below)

Instructions:

  • Place the raw almonds into a glass container and cover with water. Cover, and place in the refrigerator. Soak for 24 hours.
  • Drain and rinse the soaked almonds after the 24 hours have passed.
  • Place the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt into a high speed blender. Blend until smooth.
  • Empty mixture into a bowl, add chopped herbs and mix until everything is combined.
  • Place in an airtight container and refrigerate for a few hours so the flavour can develop.
  • Store unused spread in the refrigerator in an airtight container for 4-5 days.

Recipe Notes:

  • Be sure that you are using a high-speed blender for this recipe. A regular blender will not work. (I use my Nutri Bullet or Vitamix and both work very well.)
  • Use only blanched or natural whole, raw, unsalted almonds for this recipe, NOT slivered almonds or roasted almonds.
  • Blanched almonds come with the skins off to make things a bit easier for you, but if you cannot find them, you can also use almonds with the skins on BUT, be sure to peel the skins after they have been soaked. This step is  a little time consuming, so be sure to factor this into your prep time.
  • Use your favourite herb and be sure to chop it up really well. My favourite is parsley and I also love using dill or chives (but not at the same time!).
  • After soaking your 1 cup of almonds, they will expand a little. The soaked almonds will equal 1 1/2 cups.
  • Spread will keep in the fridge for 4-5 days.
  • Recipe makes 1 3/4 cups of spread. Nutrition info is for 1 serving of 7 (1/4 cup) and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition Info:

Serving: 4tablespoons | Calories: 114kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 113mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 50mg | Iron: 0.9mg
Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!


Filed Under: Appetizers, Christmas, Diet, Gluten-Free, Lunch, Recipes, Seasonal, Snacks, Spreads Sauces and Dips, Thanksgiving 97 Comments

Comments

  1. Jessy says

    December 8, 2020 at 2:36 pm

    What would happen if I don’t peel my almonds after soaking them?

    Reply
    • Gwen Leron says

      December 8, 2020 at 4:25 pm

      Hi Jessy, nothing at all, you can leave the skins on if you don’t want to peel them off (I never peel them off for this recipe). If you look really closely at the pictures, you’ll see little spots of brown, those are the skins, they blend right in and you don’t taste or feel them at all. Let me know if you have any other questions!

      Reply
  2. Miranda Clark says

    July 2, 2020 at 8:43 pm

    5 stars
    I didn’t see the part about not using roasted unsalted almonds. Should I go out and get a different bag? Or will the roasted almonds be alright? Thanks!

    Reply
    • Gwen Leron says

      July 2, 2020 at 9:38 pm

      Hi Miranda, I have not tried making it with roasted almonds but I do know that the flavour will be different since roasted almonds have a much stronger flavour when compared to the more neutral flavour of raw almonds. For the absolute best results, I would recommend sticking with raw almonds, but if you can’t get them, I don’t think it would turn out bad, just the flavour may not be as it is meant to be. If you do try, let me know how things go!

      Reply
  3. Annie says

    June 27, 2020 at 1:04 pm

    5 stars
    I made almond milk and was researching what to do with the pulp when I found your recipe. What a treat! I was a little skeptical but it turned out amazing! I followed the advice of another commenter and added a little chipotle in adobo and that bit of smokiness really enhanced the flavor of an already delicious recipe. Thank you!!

    Reply
    • Gwen Leron says

      June 27, 2020 at 9:55 pm

      I’m so glad you gave it a try with the pulp, Annie! It’s a great way to use it to avoid any waste. And I really need to try that suggestion with the chipotle in adobo, it sounds delicious πŸ™‚ I’m so happy you like the recipe.

      Reply
    • Teresa Rodriguez says

      December 15, 2020 at 9:30 am

      Hi. How much pulp did you use for this recipe, please?

      Reply
  4. Ann says

    June 21, 2020 at 11:07 pm

    Hi, love your herb vegan almond cheese recipe, searched for recipes to eat more healthy. I want to try it, but have a couple of questions: 1.) would this spread sub for the cottage cheese on a garden salad, 2.) does it taste kinda like (cottage cheese?) 3.) I like the Mary’s Gone Crackers you have in the picture: which of the flavors are pictured: original, herb, black pepper, or jalapeno ? Thank you so much!

    Reply
    • Gwen Leron says

      June 22, 2020 at 3:28 pm

      Hi Ann! I’m glad you found the recipe and that you’re interested in trying it. Here are the answers to your questions:

      1) The texture of the spread is not like cottage cheese at all. I suppose you can separate and form the spread into small pieces and sprinkle it onto your salad but it’s not going to be a replacement for the consistency and texture of cottage cheese.
      2) No, it does not taste like cottage cheese. I have not had cottage cheese in over 10 years, but from what I remember, it has a very neutral flavour, this spread is flavoured with herbs spices, so the flavour is quite different.
      3) It’s the “original” Mary’s Gone Crackers you see in the picture.

      I hope all of this helps, let me know if there’s anything else, take care πŸ™‚

      Reply
  5. Rachel says

    June 17, 2020 at 8:25 am

    5 stars
    I love this recipe and make it often! My secret ingredient is adding a few peppers from a ‘chipotles in adobo’ can. Absolutely amazing and a little spicy. Thanks for the DELICIOUS easy recipe!

    Reply
    • Gwen Leron says

      June 17, 2020 at 3:04 pm

      I love the spicy addition, Rachel! Great idea! I’m very happy to know you like the recipe so much, thanks for taking the time to leave your note πŸ™‚

      Reply
  6. Sonya says

    June 5, 2020 at 1:14 am

    This recipe sounds so inviting and I can’t wait to try it. I have two questions though:
    1. Do you think I can substitute the almonds with any other nut (almond and cashew intolerance)?
    2. I’ve been considering buying a Nutribullet, are you really using the 600 Watt one? Is it powerful enough for nuts?

    Thank you!

    Reply
    • Gwen Leron says

      June 5, 2020 at 2:24 pm

      Hi Sonya! Hmm, I have not tried it with anything else other than almonds. I think sunflower seeds would be the best option outside of almonds and cashews. And yes, it’s the Nutribullet 600 watt that I have and it is good enough for this recipe. You don’t need to get things blended until they are perfectly smooth and the nuts are soaked beforehand, so it softens them quite a bit. It would be even easier with sunflower seeds since they are already naturally softer than almonds. If you make it with the sunflower seeds, please come back and let me know how things go!

      Reply
  7. SFerd says

    May 11, 2020 at 5:54 pm

    If I use whole blanched almonds, should I increase the amount?

    Reply
    • Gwen Leron says

      May 12, 2020 at 11:45 am

      Hi there, whole raw almonds that are either blanched or natural almonds are exactly what you need to make the recipe, so no need to change the measurements πŸ™‚ Please let me know how things go!

      Reply
  8. Erin says

    April 1, 2020 at 1:21 pm

    Could you use dried herbs instead of fresh?

    Reply
    • Gwen Leron says

      April 2, 2020 at 4:52 pm

      Hi Erin, yes, you can use dried herbs instead, but you will have to use less since dried herbs have a stronger, more concentrated flavour. I would use about a tablespoon to a tablespoon and a half of dried herbs in this case. Let me know how it turns out! πŸ™‚

      Reply
  9. Faye says

    February 22, 2020 at 7:30 am

    5 stars
    This was so good! I will definitely be making it again. I love cashew cheese myself but my mother is allergic and I was taking this to a family get together and wanted to make something she could eat too. I’m totally sold on it. Thanks for the recipe!

    Reply
    • Gwen Leron says

      February 24, 2020 at 11:14 am

      You’re welcome, Faye! I’m so happy you tried the recipe and liked it. Thanks so much for your note πŸ™‚

      Reply
  10. Kelli says

    February 18, 2020 at 2:41 pm

    Could I use almond flour instead of soaking and grinding whole almonds? Has anyone tried?

    Reply
    • Gwen Leron says

      February 19, 2020 at 4:42 pm

      Hi Kelli, I have not tried to make this recipe with almond flour, however, I do not think it would turn out well, best to stick to the whole almonds for best results. Let me know if you have any other questions πŸ™‚

      Reply
  11. Bernadette Morrissey says

    January 1, 2020 at 9:55 am

    I’m wondering if I can freeze this .. there are just two of us .. do not want it to spoil .. do not want to waste it …

    Reply
    • Gwen Leron says

      January 2, 2020 at 11:03 am

      Hi Bernadette, I’m not sure how well it would freeze as I’ve not tried it myself. If you feel it would be too much, the recipe can be halved so there is no waste. Let me know how things go πŸ™‚

      Reply
  12. Sheila Caplan says

    December 14, 2019 at 4:58 pm

    Can a food processor be used instead of a high speed blender?

    Reply
    • Gwen Leron says

      December 14, 2019 at 5:30 pm

      Hi Sheila, a food processor should work just fine! Let me know how things go of you try.

      Reply
  13. Lori says

    November 29, 2019 at 2:41 pm

    Hi. Can the nutritional yeast be left out of this?

    Reply
    • Gwen Leron says

      November 29, 2019 at 4:54 pm

      Hi Lori, I have not tried making it that way, the nutritional yeast add a little bit of a cheesy flavour to the recipe so you will miss out on that. That being said, I think it would still taste good without it. Let me know how it turns out if you try! πŸ™‚

      Reply
  14. Liron says

    November 27, 2019 at 4:24 pm

    This looks great. Quick question though: why do the almond have to be whole and not silvered? How does that make a difference if they’re raw anyway? Thanks!

    Reply
    • Gwen Leron says

      November 27, 2019 at 4:49 pm

      Hi Liron, slivered almonds are smaller and thinner than whole almonds. 1 whole almond is less almond than 1 slivered almond, so 1 cup of whole almonds is more volume than 1 cup of slivered almonds. So if slivered almonds are used, the recipe will not turn out right since you will be using less almonds. I hope this makes sense! Let me know if you have further questions.

      Reply
  15. Rachel says

    November 23, 2019 at 2:11 pm

    5 stars
    Love this recipe! It’s fantastic on its own but also great as a cream cheese substitute on a bagel. Excited to make it for the 10th time for a Thanksgiving appetizer. Yum! I use green onions as the added herb and it’s delicious! Sun dried tomatoes are also a great addition!

    Reply
    • Gwen Leron says

      November 23, 2019 at 7:57 pm

      The 10th time! That makes me so happy to hear, Rachel! I haven’t tried it with sun dried tomatoes yet, but I will try that for sure. Thank you for taking the time to write your note, I appreciate it πŸ™‚

      Reply
  16. Wendy says

    November 20, 2019 at 7:46 pm

    Would the taste of the cheese be bad if you didn’t use nutritional yeast? Have you ever made it without it?

    Reply
    • Gwen Leron says

      November 21, 2019 at 10:05 am

      Hi Wendy, I have not tried it, but I don’t think it would taste bad. The nutritional yeast adds a bit of a “cheesy” flavour to the recipe, so if you omit it, you will miss out on that. I hope this helps, if you try it without the nutritional yeast, let me know how it goes! πŸ™‚

      Reply
  17. Nicole Allard says

    November 18, 2019 at 2:01 pm

    5 stars
    Hi! I have made this and it is absolutely delicious. My picky eaters love it with crackers. Thank you for creating this. I can’t wait to get creative with flavors and herbs.

    Reply
    • Gwen Leron says

      November 19, 2019 at 10:46 am

      I am so glad it passed the picky eater test! And yes, that’s a nice thing about this recipe, you can swap ingredients in and out to create new flavours. Thanks so much for your note, Nicole πŸ™‚

      Reply
  18. cindy says

    June 12, 2019 at 12:30 am

    Hi! i don’t do any oils. Do you know if this recipe would work if i omitted that tablespoon of oil? Thank you for your time & recipe! blessings!

    Reply
    • Gwen Leron says

      June 18, 2019 at 3:59 pm

      Hi Cindy! It would work fine without the oil. Let me know how you like the recipe after you make it, I hope you love it πŸ™‚

      Reply
    • betty says

      August 8, 2019 at 11:35 pm

      I made it with half water/ half coconut milk and it turned out nice and creamy and delicious.

      Reply
      • Gwen Leron says

        August 9, 2019 at 8:46 am

        Wonderful! Glad to hear it worked well with your substitution πŸ™‚

  19. Andrea says

    April 6, 2019 at 5:38 pm

    and, again, for anybody dealing with yeast or candida issues, the nutritional yeast is non-Candida – it’s inactive, so it WILL NOT or SHOULD NOT affect anyone with these issues (I have them too).

    Reply
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Photo of G. LeronHi! I’m Gwen and if you’re looking for easy-to-make, delicious plant-based and gluten-free recipes you’ll want to make over and over again, you’ve landed in the right place! Read more…

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