Almond & Pu-Erh Cheese Spread (Vegan)

5 from 1 reviews

The addition of Pu-Erh Tea to this Vegan Almond Cheese Spread adds an amazing depth of flavor, making this a perfect addition to any party spread!


  • 1 tbsp Rishi Tea’s Pu-Erh Classic blend + 1/4 cup water
  • 1 1/4 cup Finely Ground Almond Flour, divided
  • 1 tbsp Nutritional Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper (optional, or to taste)


  1. First, prepare the Pu-Erh Tea concentrate. Add 1/4 cup of 212ºF water to 1 tbsp of loose leaf Pu-Erh Tea, cover, and let brew for 6 minutes. Strain the brew from the leaves, and set aside. 
  2. Add 1 cup of the Almond Flour, Nutritional Yeast, Salt, and Black Pepper to a high speed blender or food processor and process for 30 seconds, to release some of the oils from the Almond Flour
  3. Add in the brewed Pu-Erh tea, and pulse until evenly combined. Transfer to a bowl and stir in the remaining Almond Flour, to add more texture to the spread.
  4. Serve immediately, or store in the fridge in a sealed container for up to one week.


I do not recommend any substitutions for this recipe — Almond Flour was used in place of Almonds as it is more dry (and allows us to add the tea to thicken it), and the Pu-Erh Tea adds a great depth of flavor that is essential to this recipe. 

I used Rishi Tea’s Pu-Erh Classic blend for this recipe, but if you have another variety that you like, feel free to use that as well!