Cream Cheese
This creamy vegan cream cheese has become my go-to breakfast treat—especially on lazy Sunday mornings when I want something comforting yet light on my bagels.
I remember the first time I whipped this up; it was a rainy afternoon, and I was craving something rich but plant-based.
This recipe was a game-changer.
Turns out, the secret to that perfect smoothness is soaking those cashews just right—overnight if you can.
I love how it brings a little morning joy without any dairy fuss.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Raw cashews are your best friend here for that creamy texture. If nuts aren't your thing, I've tried using silken tofu, and it was surprisingly smooth! Just remember, the taste will be slightly different, but still delightful.
Tips & Notes
- •I always soak my cashews overnight in the fridge; it makes them blend like a dream.
- •A squeeze of lemon juice adds a zing that brightens the whole thing—don't skip it!
- •Store it in a cute mason jar; it keeps well for about a week, but it never lasts that long in my house.
Recipe Variations
- •When I want a bit of a kick, I blend in some roasted red peppers.
- •If I'm in a herby mood, chopping up a handful of fresh basil or parsley does the trick.
Storage & Freezing
Store the cream cheese in an airtight container in the refrigerator. It can also be frozen for up to 3 months; thaw in the fridge before use.
Frequently Asked Questions
How long does this cream cheese last?
It can be stored in the refrigerator for up to one week.
Can I use other nuts?
Yes, macadamia nuts or almonds can be used, but they will alter the flavor and texture.
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This creamy vegan cream cheese has become my go-to breakfast treat—especially on lazy Sunday mornings when I want something comforting yet light on my bagels.
Ingredients
Instructions
- 1
Drain and rinse the soaked cashews thoroughly under cold water.
- 2
In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, and salt.
- 3
Blend the mixture until smooth, scraping down the sides as necessary. Add water, one tablespoon at a time, until the desired creamy consistency is reached.
- 4
Taste the cream cheese and adjust seasoning, adding more salt or lemon juice if desired.
- 5
Transfer the cream cheese to a container and refrigerate for at least 30 minutes to firm up.
- 6
Serve chilled on bagels, crackers, or as a dip for veggies.
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