Vegan Cream Cheese
User Reviews
5
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Prep Time
5 mins
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Soaking time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
6
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Calories
189 kcal
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Course
Breakfast, Condiments
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Cuisine
American
Vegan Cream Cheese
Description
The Vegan Cream Cheese recipe uses soaked cashew nuts blended with lemon juice and apple cider vinegar to provide acidity and brightness characteristic of cream cheese. The addition of aquafaba, the liquid from chickpeas, helps aerate and smooth the blend, while plain unsweetened dairy-free yogurt adds a slight tang and creaminess. The resulting spread is silky and spreadable, with a mild savory flavor enhanced by sea salt.
This cream cheese substitute works well as a dairy-free option on bagels or crackers and can replace traditional cream cheese in many applications. Its softness means it spreads easily right from the fridge.
Soaking the cashews beforehand softens them for blending, and scraping the blender sides ensures even texture. Variations include adding chives and onion powder for herb flavor or blending in fruits or spices for different tastes. Store refrigerated for up to four days; it is not recommended to freeze this preparation.
Ingredients
- 1 ½ cups cashew nuts soaked, raw unsalted
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 3 tablespoon aquafaba the liquid from a can of chickpeas
- 2 tablespoon plain unsweetened dairy-free yogurt (I used soy yogurt)
- salt large pinch, sea salt
Instructions
- Add the cashews to a bowl, cover with water and leave to soak overnight or for at least 4 hours.Tip: alternatively, add to a pan of cold water, bring to the boil, remove from the heat and soak for 15 minutes. Rinse under cold water to cool completely and drain.
- Drain and rinse the cashews and add them to the jug of a high-speed blender (or food processor) with the lemon juice, vinegar, aquafaba, yogurt and salt and blend until smooth. You’ll need to scrape the sides down a few times.
- Store in the fridge for up to 4 days. Enjoy on bages, crackers etc…!
Notes
- Soak cashews overnight, for 4 hours, or simmer and then soak for 15 minutes followed by cooling and draining to soften them for blending.
- Scrape blender sides frequently to ensure a smooth, even texture.
- Aquafaba helps create a creamier, aerated consistency in the vegan cream cheese.
- Use unflavored, unsweetened dairy-free yogurt to avoid altering the flavor.
- Store covered in the refrigerator for up to 4 days; do not freeze this cream cheese.
- Try variations by adding chopped chives and onion powder, fresh strawberries, or pumpkin spice to the blended mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Sodium | 4mg | 0% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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