Description
If you've been searching for a creamy, tangy, and utterly delicious vegan cream cheese, your search ends here. Made with simple ingredients, this cashew-based cream cheese is perfect for spreading on bagels, sandwiches, or wraps. It’s not only incredibly tasty but also healthier than traditional cream cheese, making it a fantastic option with a healthy, plant-based twist.
Ingredients
- 1 cup raw cashews, soaked
- 2 teaspoons white or yellow miso paste
- 1 1/2 Tablespoons fresh lemon juice
- 1/4 cup plain, unsweetened coconut milk or soy milk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon onion powder
- fresh dill or chives (optional)
Instructions
Put the cashews in a small pot with water and heat to a gentle boil for 2 to 3 minutes to soften them. Alternatively, soak the cashews in water overnight to make this spread raw vegan.
When cashews have softened, drain and add them to a blender.
Also, add the white or yellow miso paste, onion powder, lemon juice, coconut milk, and apple cider vinegar. Blend until smooth and creamy.
Add (optional) fresh dill, chives, or other herbs, if using.
Enjoy immediately or transfer to a mason jar or other airtight container and refrigerate to chill. This vegan cream cheese keeps well in the refrigerator for up to 5 days.
Notes
EQUIPMENT / SUPPLIES
- Small pot
- Measuring cup
- Measuring spoons
- High-speed blender (I love the Nutribullet mini blender for this)
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: American