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
Scale
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
