The Best Vegan Cream Cheese Recipe
This is The Best Vegan Cream Cheese Recipe! Ready in just 10 minutes with only 4 simple ingredients. Enjoy this rich, ultra-smooth, creamy spread on bagels, sandwiches, veggies, and more!
Servings: 8
Calories: 144kcal
Ingredients
- 1 and ½ cups raw cashews
- ½ cup unsweetened non-dairy yogurt I used soy yogurt
- 2 tablespoons lemon juice
- 1 teaspoon salt
Instructions
- Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
- The day after, drain and rinse.
- Blend cashews with remaining ingredients until smooth.
- Adjust salt to taste and serve immediately.
Notes
- Blender Speed: Start blending the mixture at a low speed, gradually increasing to high. This ensures even mixing and helps achieve a smoother consistency.
- Scrape Down the Sides: Periodically stop the blender and scrape down the sides to ensure all ingredients are evenly incorporated, resulting in a smooth and creamy texture.
- Adjust Thickness: If your cream cheese is too thick, add a splash of non-dairy milk or water. Conversely, if it's too thin, blend in additional nuts or seeds to thicken it up.
- Taste Test: Always taste your cream cheese as you go and adjust the seasonings to your preference. Remember, you can add more salt, lemon juice, or other flavorings as needed.
- Let It Set: After blending, refrigerate your cream cheese for a few hours to allow the flavors to meld and the texture to firm up. This is optional.
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 295mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg