Vegan cream cheese
Learn how to make a creamy, tangy vegan cream cheese with simple ingredients. This easy homemade recipe is perfect for spreading and dipping!
Ingredients
- 1 cup raw cashews soaked for 4 hours or quick-soaked in boiling water for 20 minutes
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1-2 tbsp water to adjust consistency
- 1/2 tsp salt
Optional add-ins:
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Fresh herbs like chives or dill to taste
Instructions
- Soak the cashews in water for at least 4 hours or quickly-soak them by covering them with boiling water and letting them sit for 20 minutes. Drain and rinse well.
- Place the soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt into a high-speed blender or food processor. Blend until smooth, and scrape the sides if necessary. Slowly add water, one tablespoon at a time, until you reach your preferred consistency.
- Taste the cream cheese and adjust the seasoning if necessary. Add more lemon juice for tanginess, salt for flavor, or garlic/onion powder for extra savory depth.
- Transfer the cream cheese to an airtight container and refrigerate for at least an hour to let the flavors meld and for the texture to firm up.
Notes
- Base Alternatives: If you’re allergic to nuts, you can use silken tofu instead of cashews for a lighter version.
- Flavor Variations: Try mixing in roasted red peppers, jalapeños, or even sun-dried tomatoes for a unique twist.
- Storage: Keep it in an airtight container in the fridge for up to 5 days. If you want to keep it longer, freeze it for up to a month. Just thaw it in the fridge and give it a good stir before serving.