Vegan Cream Cheese
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Vegan Cream Cheese
Deliciously creamy and cheesy vegan cream cheese! This super easy recipe is divine spread on bread or crackers and ridiculously close to the ‘real thing’!
Servings: 8 Servings
Ingredients
- 1 ½ cup Raw Cashews (225g) soaked in hot water for 1 hour
- 2 Tbsp Lemon Juice
- ½ cup Coconut Cream (120ml) Canned, Full Fat, Unsweetened
- 1 tsp Distilled White Vinegar
- 1 tsp Salt
- 1 tsp Onion Powder
- ½ tsp Dried Dill
Instructions
- Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, salt and onion powder and blend. If you have a stick attachment with your blender then use this to push the cream cheese down onto the blades making it easier to blend. If you don’t have a stick attachment then stop regularly and scrape down the sides and give it a stir and then continue until it’s very smooth.
- Transfer the blended mix to a bowl and then add in the dried dill and stir or whisk it in.* Your cream cheese is now ready to use.
- Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it.
Notes
Soak the cashews. I place the cashews into a bowl and then pour boiling water from the kettle over them. Then just cover with a cloth and leave for an hour to soak.
Coconut cream. You can also use canned, full fat, unsweetened coconut milk.
Dried dill. The dried dill is an optional add on, but it adds a lot of delicious flavor so is recommended. You could use dried chives or dried basil instead (in the same quantity).
Quantity. This recipe makes 13-ounces or around 1 and ⅔ cups.
Storing. Keep it stored in the fridge for around 5 days. It’s also freezer friendly for up to 3 months.