Vegan Cream Cheese
Vegan Cream Cheese
Ingredients
For the Cashew Cream Cheese Base
- 1 1/2 cups raw cashews, soaked overnight or in hot water for 30 minutes, then drained and rinsed
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
Optional Add-ins
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Ensure your raw cashews are properly soaked. If soaking overnight, place them in a bowl and cover with cold water. If using the quick method, place cashews in a heatproof bowl and cover with boiling water; let sit for 30 minutes. Drain and rinse thoroughly before proceeding.
⏱️ 2 min
- 2
Combine the soaked and drained cashews, 1/2 cup water, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, onion powder, and salt in a high-speed blender or food processor.
⏱️ 3 min
- 3
Blend on high until the mixture is completely smooth and creamy. This may take several minutes, and you may need to stop and scrape down the sides of the blender periodically to ensure everything is incorporated. The consistency should be thick and spreadable, similar to traditional cream cheese.
⏱️ 8 min
- 4
Taste the cream cheese and adjust seasonings as needed. You might want to add a pinch more salt, lemon juice, or nutritional yeast to achieve your desired flavor profile.
⏱️ 2 min
- 5
If adding optional ingredients like chives, dill, or black pepper, gently fold them into the cashew cream cheese using a spoon or spatula.
- 6
Transfer the vegan cream cheese to an airtight container. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream cheese to firm up to the desired consistency.
Kitchen Tools
Nutrition Facts (per serving)
Vegan Cream Cheese
Ingredients
For the Cashew Cream Cheese Base
- 1 1/2 cups raw cashews, soaked overnight or in hot water for 30 minutes, then drained and rinsed
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
Optional Add-ins
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Ensure your raw cashews are properly soaked. If soaking overnight, place them in a bowl and cover with cold water. If using the quick method, place cashews in a heatproof bowl and cover with boiling water; let sit for 30 minutes. Drain and rinse thoroughly before proceeding.
⏱️ 2 min - 2
Combine the soaked and drained cashews, 1/2 cup water, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, onion powder, and salt in a high-speed blender or food processor.
⏱️ 3 min - 3
Blend on high until the mixture is completely smooth and creamy. This may take several minutes, and you may need to stop and scrape down the sides of the blender periodically to ensure everything is incorporated. The consistency should be thick and spreadable, similar to traditional cream cheese.
⏱️ 8 min - 4
Taste the cream cheese and adjust seasonings as needed. You might want to add a pinch more salt, lemon juice, or nutritional yeast to achieve your desired flavor profile.
⏱️ 2 min - 5
If adding optional ingredients like chives, dill, or black pepper, gently fold them into the cashew cream cheese using a spoon or spatula.
- 6
Transfer the vegan cream cheese to an airtight container. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream cheese to firm up to the desired consistency.