The Best Recipe for Vegan Cream Cheese
This vegan cream cheese recipe is the best recipe there is! It's made with five simple ingredients, including one surprise ingredient, and tastes like perfection.
Servings 7
Calories 164kcal
Equipment
Ingredients
- 1 ½ cups raw cashews , soaked overnight then rinsed, drained and dried well (see note)
- ½ cup plain dairy free yogurt , there are many brands but the tangier they are the better
- 4 teaspoons white vinegar
- 2 teaspoons lemon juice
- ½ teaspoon sea salt
For Berry Cream Cheese:
- 1 - 1 ½ cups freeze dried berries of choice
For Veggie Cream Cheese:
- ½ - 1 cup finely chopped veggies of choice , make sure to use low moisture veggies like carrots, peppers, onions, etc to preserve the texture
Instructions
- Put all ingredients into a food processor and process until creamy and smooth. Make sure that your cashews are dried as it’s easy to get extra water into the mix and change the overall texture.
- This may take up to 10 minutes depending on your processor. Stop every few minutes to scrape down the sides of the bowl.
- If you are adding freeze dried fruit add it at the start for a smooth result and towards the end if you want it with chunks. If you are adding veggies, add them in at the end and pulse to incorporate.
- When done, store in an air tight container in the fridge and enjoy! It will firm up the colder it gets.
Notes
- If you forget to soak your cashews, you could boil them for about 30 minutes.
- You can also use blanched slivered almonds.
- This makes about 1 ¾ cup. Serving size is ¼ cup.
- Nutrition facts are for plain version only.
- Soak cashews.
Nutrition
Calories: 164kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg