Almond Cheese Spread Recipes

ALMOND CHEDDAR APPETIZERS

Steps:

• In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. , Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.

ALMOND CHEESE SPREAD

Steps:

• In a small bowl, combine the first five ingredients; stir in green onion and almonds. Cover and refrigerate for at least 4 hours. Serve with celery or crackers.

HOMEMADE VEGAN AND DAIRY-FREE ALMOND CHEESE

Steps:

• Gather the ingredients.
• Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.
• Drain and rinse the almonds, and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.
• Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.
• Soak the blanched almonds in cold water for 24 hours before making the cheese. Cover and place in refrigerator.
• Drain and rinse the almonds well.
• Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.
• Blend until smooth, about 5 minutes.
• Scrape the mixture into double-layered cheesecloth lining a colander.
• Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.
• Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond "cheese." The "cheese" will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to two weeks.

NEIMAN MARCUS DIP (ALMOND BACON CHEESE SPREAD)

Steps:

• Place all of the ingredients in a mixing bowl and stir until combined. Cover and refrigerate for at least 2 hours before serving to let the flavors develop. Let the dip sit at room temperature for 15-20 minutes before serving.
• Serve with crackers, corn chips, slices of crispy bread, or veggies.

ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)

Steps:

• Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
• Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
• Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
• Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
• Bake 40 minutes or until top is slightly firm. Cool. Then chill.
• Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
• Spread on crusty bread or crakers. You'll love it!

SWISS ALMOND CHEESE SPREAD

Steps:

• In a small mixing bowl, beat the cream cheese until smooth.
• Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg.
• Spoon onto a lightly greased pie plate.
• Bake at 350 degrees F for 14-15 minutes or until heated through.
• Sprinkle with remaining almonds. Serve warm with crackers.

NEIMAN MARCUS SPREAD

Steps:

• Measure out ingredients, then chop the green onions and crumbled the cooked bacon.
• Add all ingredients to a large bowl and stir until well combined. Serve immediately with crackers, or store leftovers in the fridge.

HONEY ALMOND-CREAM CHEESE APPETIZER SPREAD

Steps:

• Place Neufchatel on microwaveable serving plate. Microwave on HIGH 15 to 20 sec. or just until Neufchatel is softened. Drizzle with honey.
• Shake cinnamon through fine-mesh strainer over cream cheese; sprinkle with nuts.
• Serve with pears and crackers.

GARLIC HERB VEGAN ALMOND CHEESE SPREAD

Steps:

• 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.