I sort of have this new obsession with making hummus-like spreads out of nuts and I honestly cannot get enough!

I started making nut and seed ‘cheeses’ (No, there is no cheese or dairy here — but they are called ‘cheeses’ because they taste like creamy cheese when you soak nuts and seeds overnight and then whip them up in a food processor until they are as smooth as hummus) a few years ago and I’ve been testing out SO many recipes throughout the last few years with my cookbook and since my book is in stores nationwide VERY soon and available NOW for pre-sale, I thought it would be the perfect timing to introduce you to these fun spreadable delectable recipes.

Today I’m sharing a savory nut cheese that’s made from raw almonds, sunflower seeds, curry powder and a few spices. Simple as that. Nothing complicated about this folks.


You’ll see a HUGE variety of nut and seed spreads/cheeses in my new cookbook but I saved this one to share with you on the blog and left it out of the book.


I was never a big fan of curry powder but when I use a little bit of it in recipes for crackers, hummus and other dips – I loooooooooooooooooove the flavor it adds. Adding just a few pinches is the perfect way to add a boost of flavor to this recipe without having to add yucky processed ingredients.


This nut cheese is creamy enough on its own without having to add any oil or other ingredients because you soak the nuts in water overnight and then drain and rinse them completely so that when it’s time to whirl them in a food processor, they are as smooth as pudding.

Catch my drift?


This ‘nut cheese’ can be used on crackers, carrot and celery sticks and as a spread on sandwiches and wraps. It’s also great used in place of mayo and cream cheese for bagels and sandwiches.

It’s super duper yummy with the warmth of the curry and brightness of the lime and I really think you’re going to love it.

I make a batch of this on Sunday evenings and then serve it throughout the week spread on everything in sight. Not kidding.

So, dig in and enjoy.

You’ll love the variety of nut cheeses and spreads in my cookbook, as well. There are SO many to choose from –you’ll never get bored again and you’ll love adding these to everything from salads to crackers (p.s. I have a TON of grain-free crackers in my cookbook that pair perfectly with this nut cheese). Trust me, these recipes are how I survived the last 10 years without feeling deprived while everyone else ate foods I couldn’t digest!



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Curry Lime Almond 'Nut Cheese' (Dairy-Free, Vegan, Paleo, Soy-Free)
Serves: 2
Vegan, Paleo. Free of gluten, dairy, soy, eggs, corn, oil, sugar.
Author: Amie Valpone
Recipe type: Entree


  • 1 1/2 cups raw almonds
  • 1/2 cup raw shelled sunflower seeds
  • 1 tsp. curry powder
  • 1 Tbsp. fresh lime zest
  • 4 Tbsp. fresh lime juice
  • 1/4 to 1/2 cup purified water
  • Sea salt and freshly ground black pepper


Day 1:

  1. Preheat oven to 350 degrees F and line rimmed baking sheet with parchment paper.
  2. Spread almonds on baking sheet in a single layer. When oven is preheated place nuts in the oven for 10-15 minutes making sure they don't burn. When roasted remove from oven to cool. Once cooled soak them in water over night for at least 12 hours (see below).

Day 2 - Soaked Nuts:

  1. Drain and rinse the soaking almonds. Then place the almonds, sunflower seeds, curry, lime zest & juice in a food processor. Start out with 1/4 of water and add up to a half cup depending on the smoothness of the nut cheese you want. Stop the food processor to taste and add salt and pepper.

  2. Process until smooth and serve. Keep in a sealed container in the fridge for up to 3 days.

Nutrition Facts
Curry Lime Almond 'Nut Cheese' (Dairy-Free, Vegan, Paleo, Soy-Free)
Amount Per Serving
Calories 207 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 75mg3%
Potassium 263mg8%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 1g1%
Protein 8g16%
Vitamin A 15IU0%
Vitamin C 3mg4%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. I’ve always read you should soak raw almonds and then dehydrate/slow roast them… what is the purpose of roasting and then soaking? Can’t wait to make this recipe- sounds amazing!

  2. I just bought your cookbook and OMG!!! LOVE IT!! I am so excited, and can’t decide what to make first! Everything looks so great! I have been grain free for 5 years, and while I feel a LOT better, I still have a few problems, and just thought I would be feeling better than I do by now! After reading only the very first part of your book, I KNOW this is the answer!! Just as you said, I was “thinking I was doing pretty well”, when in reality, I still have a lot of toxins in my body!! THANKS for this amazing book AMIE!! I think you are going to help a lot of people!! It has already helped me a great deal!!

  3. 4 stars
    Hey Amie, mine turned out really grainy even though I blended it a lot and added quite a bit of water. So the almonds give it this dryness I don’t like. Should I maybe try using less almond next time? I have a smaller food processor so that could be it too. Any suggestions?