Vegan Cream Cheese Recipe
This vegan cream cheese recipe has the fluffy creamy texture of traditional whipped cream cheese without any dairy! Made of five whole foods and so easy!
Servings 7
Calories 164kcal
Equipment
Ingredients
- 1 ½ cups raw cashews , soaked overnight then rinsed and 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 1/2 cups freeze dried berries of choice
For Veggie Cream Cheese:
- 1/2 - 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. If you are adding veggies, add them in at the end and pulse to incorporate.
- This may take up to 10 minutes depending on your processor. Stop every few minutes to scrape down the sides of the bowl.
- 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 3/4 cup. Serving size is 1/4 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