Howdy y’all! Welcome to my lil’ corner of the internet where I love to share all my kitchen escapades.
Today, we’re about to embark on a culinary journey that’s as scrumptious as it is healthy.
We’re whipping up a dairy-free delight and let me tell you, it’s a real treat for all you veggie lovers out there.
We’re making none other than some mouthwatering vegan cream cheese.
Now honey, don’t you fret if you’ve never dabbled in vegan cooking before, this recipe is super easy and downright delicious.
Whether you’re plant-based or just looking for a healthier alternative to regular cream cheese, this recipe has got your name written all over it.
So put on your apron and get ready ‘cause we are diving right into creating our very own homemade vegan cream cheese.
Vegan Cream Cheese
Ingredients:
- 1 1/2 cups of raw cashews
- 1/4 cup of fresh lemon juice
- 2 tablespoons of coconut oil, melted
- 1/2 teaspoon of apple cider vinegar
- 1 tablespoon of nutritional yeast flakes
- A pinch of sea salt
Instructions:
- Start by soaking the raw cashews. Place them in a bowl and cover with water. Let them soak for at least six hours or overnight for best results. This process will soften the nuts and make them easier to blend into a creamy consistency.
- Once the cashews are soaked, drain and rinse them thoroughly.
- Add the soaked cashews into a high-speed blender or food processor along with fresh lemon juice, melted coconut oil, apple cider vinegar, nutritional yeast, and sea salt.
- Blend everything together on high speed until it becomes smooth and creamy like traditional cream cheese. You may need to stop several times to scrape down the sides of the blender or food processor to ensure all ingredients are well incorporated.
- If you find that your mixture is too thick or not blending well, add a little bit of water (start with one tablespoon at a time) until you reach your desired consistency.
- Once blended to your liking, taste it and adjust seasoning if needed by adding more salt or lemon juice.
- Transfer the vegan cream cheese into an airtight container and let it sit in the refrigerator for at least two hours before serving; this will help firm up the texture further.
- Your homemade vegan cream cheese is now ready! Use it as a spread on bagels, toast, in sandwiches or wherever you’d typically use regular cream cheese!
Note:
Remember: It can be stored in an airtight container in the fridge for up to one week.
If you’re a fan of my Vegan Cashew Cream Cheese with Chives, I have a few other recipes that you might enjoy, all centered around the concept of vegan cream cheese.
If you’re in the mood for pasta, you might want to explore my recipe for Tagliatelle Vegan Garlic Courgette Cream with Tender Chestnut Mushrooms & Roasted Cherry Tomatoes.
For something lighter and more delicate, you can try my Vegan Spiral Vegetable Tart with Sun-Dried Tomato Cream.
And if you’re a big fan of soup like me, the Vegan Purple Cream Mushroom Soup with Wild Black Rice is definitely not to be missed!
For dessert lovers, don’t worry – I’ve got you covered too! My Vegan Spiced Chai Cheesecake is a delicious sweet treat that’s perfect for rounding off any meal.
