Vegan Cream Cheese

Here’s a simple and delicious recipe for Vegan Cream Cheese! It’s creamy, tangy, and perfect for spreading on bagels, using in dips, or as a base for various creamy vegan dishes.

Yield: 8 Servings

Ingredients:

  • 1 1/2 cup raw cashews (soaked for at least 4 hours, or use hot water for about an hour)
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Soak the Cashews:

  • If you’re using raw cashews, soak them in water for at least 4 hours or overnight. If you’re short on time, you can cover them with hot water and let them soak for an hour. Drain and rinse the cashews after soaking.

2. Blend the Cashews:

  • Add the soaked and drained cashews to a bullet or high-speed blender. Add the water, lemon juice, apple cider vinegar, salt and optional nutritional yeast.
  • Blend until smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything gets blended evenly.

3. Taste and Adjust:

  • Taste the cream cheese and adjust the seasonings. You can add more lemon juice or vinegar for extra tang, or more nutritional yeast for a cheesier flavor.

4. Chill (optional):

  • For a firmer consistency, refrigerate the cream cheese for at least an hour. This will allow it to set and become more spreadable.

5. Serve and Enjoy:

  • Once your vegan cream cheese is ready, spread it on bagels, crackers, toast, or use it as a base for dips and sauces!

Tips:

  • Flavor Variations: You can add different flavorings to customize the cream cheese to your liking. Try adding garlic powder, onion powder, a bit of smoked paprika for a smoky flavor, or diced jalapeños for a spicy kick. You can also add fresh herbs like chives, dill, or parsley for an herbed version.
  • Storage: Store your vegan cream cheese in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 1-2 months—just thaw it in the fridge before using.
  • Oil-Free: This recipe is naturally oil-free, relying on cashews for creaminess. You can also add a little tahini for an extra creamy texture, but it’s not necessary.
  • For a Thicker Cream Cheese: If you want a thicker, firmer cream cheese (similar to spreadable cheese), reduce the amount of water you use during blending.

This Vegan Cream Cheese is smooth, creamy, and easy to make. It’s perfect for all your bagels, toast, or any recipe that calls for a creamy, tangy spread! Enjoy!