127 Readers

Vegan Cream Cheese

·
·
< 1 min read
Summary

If there’s one essential ingredient you’ll find in any plant-based kitchen it’s cashews. Chock-full of protein, magnesium, iron, and magnesium, cashews might be one of the most versatile plant-based foods of all time. They’re able to transform themselves into cheese, sauces, creams, and dips. If you haven’t experimented with a plant-based cashew recipe yet, now’s your chance to be in awe of this super nut.

Yields4 ServingsPrep Time3 minsTotal Time3 mins

Ingredients

 1 cup raw cashews (soaked in water overnight or for 4–6 hours)
 3 tbsp water (+1 Tbsp as needed)
 1 tbsp organic apple cider vinegar
 ¼ tsp salt (optional)

Directions

1

Place all of the ingredients in a blender or food processor and blend until smooth.

2

Chill until ready to serve.

Chef's Notes

Nut-Free
Substitute 1 cup sunflower seeds or 1 (15-oz) package of organic tofu.

Make ahead
Store in the refrigerator for up to 5 days.

Strawberry Cream Cheese
Add ¼ cup fresh, organic strawberries.

Blueberry Cream Cheese
Add ¼ cup fresh, organic blueberries.

Herbed Cream Cheese
Add 1 garlic clove, ½ tsp dried basil, ½ tsp dried dill, ½ tsp dried parsley.

Soaking Shortcut
Instead of soaking the cashews overnight, soak them in hot water for at least 1 hour.

Ingredients

 1 cup raw cashews (soaked in water overnight or for 4–6 hours)
 3 tbsp water (+1 Tbsp as needed)
 1 tbsp organic apple cider vinegar
 ¼ tsp salt (optional)

Directions

1

Place all of the ingredients in a blender or food processor and blend until smooth.

2

Chill until ready to serve.

Vegan Cream Cheese