Name: Vegan cream cheese
Prep time: 10 min
Total time: 10 min
Ingredients: 1 1/2 cup raw cashews ((soak overnight in the fridge)*); 1/4 cup non dairy yogurt; 1 tbsp white or apple cider vinegar; 1 pinch sea ¼salt (see notes for salt amount)

Making your own vegan cream cheese is easy, delicious and healthy. Soak raw cashews overnight and the night day you can have your own plant based cream cheese ready in 10 minutes!

I don’t know about you, but we eat cream cheese a lot; on bagels or actually any type of bread, on a slice of carrot coconut bread, I even use it to make a creamy pasta sauce. So versatile! It was time I came up with a healthy homemade version. Are you with me? Let’s get going!

And while it doesn’t taste exactly like store bought dairy cream cheese, it is very tasty and I still add it to almost anything: tortilla soup, salads and to tacos as a replacement for sour cream.

How I make vegan cream cheese?

The base recipe only requires 4 ingredients, a food processor and 10 minutes of your time. You can make this cream cheese tangy and sweet by adding the juice of a passionfruit; awesome to spread on a slice of banana bread or carrot coconut bread. Or go savory by adding sun dried tomatoes and dried oregano to spread on your bagel, crackers or a slice of nuts and seeds bread (see notes below recipe for flavor suggestions).

This vegan cream cheese so easy and quick to make! I hope you all will love this as much as we do here. It is

soft & creamy – light – easy spreadable – versatile – & so delicious

Vegan cream cheese

a versatile, light and creamy plant based spread made with cashews. Great on bagels, in soups, pasta and everything in between – you can't go wrong!

Print Recipe

Prep Time 10

Total Time 10

Course Kitchen staple

Servings 1 bowl

Calories 140 kcal

Equipment

food processor

Ingredients

1 1/2 cup raw cashews (soak overnight in the fridge)*
1/4 cup non dairy yogurt
1 tbsp white or apple cider vinegar
1 pinch sea ¼salt see notes for salt amount

Instructions

Drain and dry soaked cashews
Add all ingredients to a food processor and blend. This can take up to 10 minutes. Keep on scraping down the sides every so often. You'll notice your cream cheese will turn from grainy to creamy after a while
Taste and add more salt if necessary. Enjoy!

Notes

*Not counted in total preparation time

Salt amount depends on:

your personal taste;
the flavor you are making (less for sweet flavoring)

Flavor options:

Passion fruit spread: instead of 1/4 cup non dairy yogurt, use 1/8 cup passionfruit juice (from fresh passionfruit) + 1/8 cup of non dairy yogurt and 1/2 tbsp of maple syrup
Sun dried tomato spread: add 1/4 cup of sun dried tomatoes and 2 tsp of dried oregano to the other ingredients in the food processor
Lemon garlic: instead of 1/4 non dairy yogurt, use 1/8 cup of lemon juice and 1/8 cup of non dairy yogurt. Add in a handful of fresh parsley a few cracks of fresh black pepper and 4-6 cloves of oven roasted garlic*

*Oven roasted garlic:

Cut the top of a head of garlic off. Line 1 ‘muffin hole’ of a muffing tin with alu foil. Place the head of garlic in it and pour 2 tbsp of olive oil on it. Roast for 10-15 minutes in a preheated oven (360F/180C)

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword plant based, vegan

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