Cream Cheese
A creamy, delicious, and completely plant-based alternative to traditional cream cheese, perfect for spreading on bagels or using in recipes.
Discover the joy of making your own vegan cream cheese at home with this simple and delicious recipe.
Made with whole food ingredients, it's a healthier option that doesn't compromise on flavor.
Perfect for snacking or as a versatile ingredient in your favorite dishes, this plant-based cream cheese will elevate your culinary creations.
Find more inspiring vegan recipes at vegancooking.recipes.
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 essential for achieving the creamy texture. If you're nut-free, you can experiment with silken tofu or sunflower seeds, but the flavor and texture may vary.
Tips & Notes
- •Soaking cashews not only softens them for blending but also improves digestibility.
- •For a flavored cream cheese, consider adding herbs like chives or dill.
Recipe Variations
- •Add roasted red peppers for a spicy version.
- •Mix in fresh herbs like basil or parsley for a garden-fresh taste.
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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A creamy, delicious, and completely plant-based alternative to traditional cream cheese, perfect for spreading on bagels or using in recipes.
Nutrition (per serving)
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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