Cream Cheese

by | Sep 19, 2021 | Category, Heavenly Recipes, Toppings | 0 comments

Cream Cheese

MOL Kitchen
A savory and dill-ightful cream cheese!


  • 1/2 cup raw almonds
  • 16 oz medium firm, firm or extra firm tofu Not silken tofu
  • 6 TBSP fresh lemon juice
  • 2 TBSP nutritional yeast flakes
  • 1/4 cup melted refined coconut oil
  • 1 tsp fine sea salt
  • 1/2 tsp dried dill


  • Soak almonds overnight in 2 cups of water.
  • Drain, then remove the brown, papery skins by pinching the rounded end of the almond and squeezing. They should pop out really easily. Discard the skins.
  • To a food processor or a high powered blender add the soaked and skinned almonds, tofu, lemon juice, nutritional yeast, coconut oil, 1 teaspoon of the sea salt and the dried dill. Process until completely smooth. You will get a smoother result in a high powered blender than you will in a food processor.
  • Taste, and add more salt to taste then blend again.
  • Spoon out into a container. It can be eaten right away but is best if refrigerated for at last 1 hour so it firms up a little.
  • Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)


If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!


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