Avocado Nut “Cream Cheese”


This “cheese” is amazing! I eat it on everything and if you let it sit overnight, the flavors blend and it gets better!

Start by soaking the almonds/cashews overnight. Peel them by squeezing one end and the almond should just pop out. No need to do this if you’re using cashews. Puree all the ingredients in the food processor and blend until smooth. Spread on toast or wraps. It is even good with vegetables as a dip.

Avocado Nut "Cream Cheese"

The avocado adds a creaminess to the cream cheese that can make this double as a spread
Course Spread
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 20 Servings
Author Sareena's Food


  • 1 Onion
  • 2 Tblsp Extra Virgin Olive Oil
  • 1 Bulb Garlic
  • 1 Avocado
  • 2 Cups Almonds or Cashews
  • 1 Cup Cilantro
  • 1 Lemon juiced
  • 1/2 Cup Water
  • Pinch of Salt & Pepper


  1. Pour the nuts into a bowl and fill with water. Cover and soak 4 hours to overnight.

  2. Cut the top of the bulb of garlic off and place on tinfoil. Drizzle 1 tblsp of olive oil over it. Wrap and bake for 30-35 minutes and let cool.
  3. While it's cooking, saute the onion in the remaining oil until brown.
  4. Peel the almonds by squeezing one end and the almond should just pop out. If you bought almonds that are already peeled, you can skip this step. If you're using cashews, you can skip this step.

  5. Put everything in the food processor, except the water. Blend on low and slowly add the water until it's the desired consistency.
  6. Serve on toast or a wrap. Store in a sealed container up to 4 days in the refrigerator.

Recipe Notes

Don't forget to soak the nuts overnight.

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