Learn how to make a delicious, vibrant and flavorful Vegan Almond Blueberry Cream Cheese with no cashews, no oil and no added sweetener! The color is gorgeous, the texture is smooth and creamy and the flavor is naturally sweet and delicious. Perfect on toast or bagels!
You must soak the almonds overnight. This is not a step that can be rushed or skipped. If you do, you will end up with a gritty cream cheese. Soak for 12 hours, the longer the better.
After soaking, drain and rinse them well. Add them to a food processor. Process them into a fine crumble so they are no longer whole pieces.
Add the dried blueberries, milk, vinegar, lemon juice and salt. Process for a minimum of 5 minutes, stopping to scrape down the sides a couple of times as needed. It will seem too gritty in the beginning, so process for several minutes and just be patient. It will eventually turn smooth and creamy, with a light, whipped texture. KEEP processing until it is completely smooth, as different food processors may take longer.
Use right away or place in the fridge to chill overnight first. I like it cold.
Serve on bagels or toast or on top of ice cream!
The freeze-dried blueberries are key to this cream cheese. Fresh blueberries will NOT work. The dried gives them their incredible, rich flavor and also the amazing, thick texture. For a cream cheese using fresh blueberries, see my original Blueberry Cream Cheese made with cashews.
I buy my dried blueberries either at my local HEB store or Trader Joes. But they can be found in multiple places online as well.
While I strongly recommend the lite coconut milk for the richest, creamiest texture. If you are allergic, you can try another creamy milk. Perhaps macadamia or soy may work? I have not tested any other milk and therefore, cannot guarantee the results.
This cream cheese will last 1-2 weeks in the fridge.