Step 1

Drain and rinse the almonds. Discard soaking water.

Step 2

Add all the ingredients to a high-powered blender (starting with the yogurt vinegar and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed.

Step 3

The consistency is supposed to be thick, but if it's too thick for your taste, you can add a few teaspoons of unsweetened non-dairy milk, yogurt or water to thin it out. Add more as needed but only a small amount at a time to avoid runny cream cheese. Taste for flavor and add more lemon, vinegar or salt if desired.

Step 4

Enjoy right away or place in an airtight container in the fridge for 5-6 days. It will firm up a bit in the fridge.