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Vegan cream cheese

a versatile, light and creamy plant based spread made with cashews. Great on bagels, in soups, pasta and everything in between - you can't go wrong!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 bowl
Course: Kitchen staple
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cup raw cashews (soak overnight in the fridge)*
  • 1/4 cup non dairy yogurt
  • 1 tbsp white or apple cider vinegar
  • 1 pinch sea ¼salt see notes for salt amount

Equipment

  • food processor

Method
 

  1. Drain and dry soaked cashews
  2. Add all ingredients to a food processor and blend. This can take up to 10 minutes. Keep on scraping down the sides every so often. You'll notice your cream cheese will turn from grainy to creamy after a while
  3. Taste and add more salt if necessary. Enjoy!

Notes

*Not counted in total preparation time
 
Salt amount depends on:
  • your personal taste;
  • the flavor you are making (less for sweet flavoring)
 
Flavor options:
  1. Passion fruit spread: instead of 1/4 cup non dairy yogurt, use 1/8 cup passionfruit juice (from fresh passionfruit) + 1/8 cup of non dairy yogurt and 1/2 tbsp of maple syrup
  2. Sun dried tomato spread: add 1/4 cup of sun dried tomatoes and 2 tsp of dried oregano to the other ingredients in the food processor
  3. Lemon garlic: instead of 1/4 non dairy yogurt, use 1/8 cup of lemon juice and 1/8 cup of non dairy yogurt. Add in a handful of fresh parsley a few cracks of fresh black pepper and 4-6 cloves of oven roasted garlic*
 
*Oven roasted garlic:
Cut the top of a head of garlic off.  Line 1 'muffin hole' of a muffing tin with alu foil. Place the head of garlic in it and pour 2 tbsp of olive oil on it. Roast for 10-15 minutes in a preheated oven (360F/180C)
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.