Vegan Cream Cheese

5 from 1 vote

Prep Time: 5

Cook Time: 5

Total Time: 10

Serving Size: 8 ounces

Author Puja Verma

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DESCRIPTION

This homemade vegan cream cheese is super easy to make with just 6 basic ingredients. Simply, soak some cashews and blend everything until smooth and creamy. It's so creamy and easy to spread on your morning bagel. Or use it as the base of a dip, or serve it with crackers and jam.

INGREDIENTS

▢ 1 ½ cup cashews raw
▢ ½ cup non-dairy yogurt plain
▢ 1 tablespoon lemon juice freshly squeezed
▢ 1 tablespoon white miso paste
▢ 1 tablespoon apple cider vinegar
▢ 1 teaspoon garlic powder
▢ 1 teaspoon salt

METHOD

Boil raw cashews in water for 5 minutes. Once the cashews have softened, then drain out the water before making the cheese mixture.
Or simply submerge cashews in a bowl with boiling water and soak them for 25 minutes.
Place all the ingredients into a high speed blender. Blend till smooth.
Taste make sure you do not have small chunks of cashews in it, and to adjust seasoning.
Refrigerate for at least 4 hours to let it set. Use as needed on your toast, bagels, crackers, etc.
Optional: Fold in fresh or dried herbs for more herbaceous flavor.

NOTES

Blend Thoroughly: Take your time blending to ensure all ingredients are fully combined, remembering to stop and scrape down the sides a few times throughout.

Adjust the Consistency: If the cream cheese is thicker than you’d like, gradually add a splash of non-dairy milk or water while blending until you reach the right texture for your needs (add liquids slowly to avoid making it too runny).

Chill the Cheese: Refrigerating your vegan cream cheese allows it to set and helps the flavors meld. For the best taste, let it chill for at least two hours before using it!

NUTRITION

Course: Condiments

Cuisine: All, American

Keyword: vegan cream cheese, vegan cream cheese recipe

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