Vegan Chive & Almond Pulp “Cheese” Spread a.k.a. Not Kite Hill, But Still So KITE-ingly Delicious!

Vegan Chive & Almond Pulp “Cheese” Spread a.k.a. Not Kite Hill, But Still So KITE-ingly Delicious!

Looking for a way to repurpose that leftover almond pulp from your homemade almond milk?

Here’s one!


This thick & creamy cheese spread is a great vegan alternative to dairy spreads, contains very few ingredients, is super simple to make, so DELISH & you can spice it up however you like!

It makes for a great spread for breakfast toast or as a snack on rice cakes, topped with an egg white scramble with greens & crunchy veggies, wild smoked salmon, capers & red onion or chia seeds, spices & some crunchy veggies. In fact, I tried it for the first time as a topping on a Lundberg Farms gluten-free rice cake with the almond spread, organic chia seeds, chilli flakes, black pepper & cucumber slices. AND IT WAS THE BOMB DOT COM, guys!

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What’s great about this spread is that you get the feeling you’re eating a very chunky cheese spread (the nutritional yeast will do the trick baby, trust me), without actually consuming any dairy! Now, y’all know I am not dairy-free or vegan or gluten-free or anything-free, but I absolutely LOVE experimenting with healthy alternatives in my kitch & this is definitely one!

I usually use my almond or nut pulp from homemade nut milk to make crackers or some sort of baked treat. Here’s some inspiration if you’re into the whole cracker/baking thing:

Yesterday, when I made my almond milk, I was trying to figure to a way to use the pulp & for some reason, I was feeling something SAVOURY! So savoury it was! 

I actually got semi-inspired by Kite Hill Cream Cheese Spread, which I’ve BEEN DYING TO TRY but can’t get my hands on in Montreal! I checked out their ingredients list & the main events in there are chives & almond milk, obvi. Now, I’m not saying this comes anywhere close to Kite Hill because I’ve heard it’s like the best thing since sliced bread. BUT, it’s definitely a fun alternative & a great way to use up your almond pulp & create something delicious & super nutritious, with minimal ingredients & so much ease!

EITHER WAY, even if it’s not Kite Hill, I guarantee you guys will LOVE this & it will definitely be something you remake in the future, not only because of the delicious flavour, but more so because it’s SO DANG EASY (let’s be honest, easy recipes are the sh*t).

Now, without further ado, let me tell you how to make it!

INGREDIENTS:

  • 3/4-1 cup of almond pulp (approximately the amount leftover from making homemade almond milk with 1 cup of almonds)
  • 1 heaping tbsp. nutritional yeast
  • The juice of one lemon
  • 1 tbsp. raw organic apple cider vinegar (or olive oil)
  • 1/4 cup organic unsweetened almond milk (or any other milk of your choice)
  • 6 tbsp. of water & more, as needed
  • 1 tsp. dried chives
  • 1/2 tsp. garlic powder
  • Black pepper & sea salt to taste
  • OPTIONAL: Red pepper chilli flakes for spice!

TO MAKE:

  • Add all ingredients to your blender & blend until fully combined & incorporated. It’ll still be thick, but should be creamy & spreadable.
    • If you find it isn’t creamy enough, add more water &/or almond milk until desired consistency is obtained.

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  • If adding, stir in red pepper chilli flakes.
  • Store in an airtight container & refrigerate!
  • ENJOY! 🙂 xoxo

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