Easy Vegan Cream Cheese Recipe
This vegan cream cheese recipe is made of five simple whole food ingredients. It's easy to make, creamy and adaptable to other flavors!
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 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.
- 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 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