Vegan Cream Cheese Recipe
Introduction
This easy vegan cream cheese is a smooth and tangy spread made from simple, wholesome ingredients. Perfect for bagels, sandwiches, or dips, it offers a delicious plant-based alternative to traditional cream cheese.
Ingredients
- 2 cups water
- 1 1/2 cups raw cashews
- 2 tablespoons coconut oil
- 1 lemon (juiced)
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Step 1: Boil the water on the stove or in a kettle. Pour the hot water over the raw cashews in a large bowl and let them soak for 10 to 15 minutes until softened.
- Step 2: Drain the cashews and add them to a blender or food processor along with the coconut oil, lemon juice, apple cider vinegar, and salt. Blend until the mixture is smooth and creamy.
- Step 3: Customize your cream cheese by stirring in additions such as chopped green onions, Everything but the Bagel seasoning, or pumpkin pie spice for extra flavor.
Tips & Variations
- For a tangier flavor, increase the apple cider vinegar or add a splash of lemon juice.
- Soaking cashews longer (up to 2 hours) will make blending even easier and result in a creamier texture.
- Try blending in fresh herbs like dill or chives to create savory variations.
Storage
Store the vegan cream cheese in an airtight container in the refrigerator for up to one week. Before serving, let it come to room temperature for the best texture. If it separates slightly, stir gently to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use nuts other than cashews?
Cashews work best due to their creamy texture when blended, but you can try macadamia nuts or soaked almonds for different flavors and textures.
Is this cream cheese suitable for freezing?
Freezing is not recommended as it may alter the texture, making it grainy or watery upon thawing. It’s best enjoyed fresh or refrigerated.
Print
Vegan Cream Cheese Recipe
- Total Time: 15 minutes
- Yield: About 1 1/2 cups 1x
- Diet: Vegan
Description
This vegan cream cheese recipe is a creamy, tangy, and dairy-free alternative made from raw cashews soaked and blended with coconut oil, lemon juice, apple cider vinegar, and salt. Perfect for spreading on bagels or as a base for savory or sweet additions.
Ingredients
Main Ingredients
- 2 cups Water
- 1 1/2 cups Raw Cashews
- 2 tablespoons Coconut Oil
- 1 Lemon (juiced)
- 1 1/2 tablespoons Apple Cider Vinegar
- 1/2 teaspoon Salt
Instructions
- Soak the Cashews: Boil 2 cups of water on the stove or in a kettle. Pour the hot water into a large bowl over the raw cashews and let them soak for 10 to 15 minutes to soften.
- Blend the Ingredients: Add the soaked cashews (drained), 2 tablespoons of coconut oil, juice of one lemon, 1 1/2 tablespoons apple cider vinegar, and 1/2 teaspoon salt into a blender or food processor. Puree the mixture until it becomes smooth and creamy, scraping down the sides as needed.
- Customize Your Cream Cheese: Once blended, you can mix in optional add-ins like chopped green onions, Everything But The Bagel seasoning, or pumpkin pie spice to create savory or sweet variations.
Notes
- Soaking the cashews in hot water helps soften them quickly for an ultra-smooth texture.
- You can adjust the amount of lemon juice or apple cider vinegar to taste for desired tanginess.
- Coconut oil should be melted but not hot when added to ensure easy blending.
- Store the vegan cream cheese in an airtight container in the refrigerator for up to one week.
- Use as a spread on bagels, toast, or as a dip for vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Spread
- Method: Blending
- Cuisine: Vegan
Keywords: vegan cream cheese, dairy-free cream cheese, cashew cream cheese, vegan spread, plant-based cream cheese
