Vegan Cream Cheese
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5.0
6 reviews
Excellent
Vegan Cream Cheese
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Vegan Cream Cheese is a creamy dairy-free alternative, and it tastes better than any of the store-bought options! All you need is a few simple ingredients to get started.
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Ingredients
- 1 cup cashews (not roasted or salted)
- 3 tablespoons refined coconut oil , melted
- 4 teaspoons lemon juice
- ¾ teaspoon fine sea salt (I use Real Salt brand)
- ½ teaspoon white miso (optional)
- ⅓ cup plus 1 tablespoon water
Instructions
- Add the cashews, oil, lemon juice, salt, miso, and water to a blender, and blend until very smooth. Be sure to blend long enough that there are no pieces of cashews remaining, at least 60 full seconds in a high speed blender. (If you don't have a high-speed blender, blend the cashews first to break them down, then add in the other ingredients and blend until smooth.)
- Taste the mixture and adjust the flavor to your liking. You can add a little more lemon juice, or a touch of apple cider vinegar, if you'd like a more tangy result. Pour the mixture into an airtight container with a lid, and store in the fridge overnight, or for at least 4 hours to help it thicken up. It should have the texture of "whipped" cream cheese after 4 hours, but it will be even thicker overnight.
- Serve this vegan cream cheese cold from the fridge, as it will become softer if it sits at room temperature for too long. See the notes below for making a more firm cream cheese. Store this in the fridge for up to one week, or freeze for up to 3 months.
Equipments used:
Notes
- Nutrition info is for roughly 2 tablespoons. This information is automatically calculated, and is just an estimate, not a guarantee.
- Use refined coconut oil to avoid a coconut taste in the cream cheese. It should say "expeller pressed" on the front label, or highly refined on the ingredient label.
- For a more firm cream cheese, add 1 more tablespoon of coconut oil to this recipe. You can also omit 1 tablespoon of water, if you want it extra firm. (The texture reminds me almost of a vegan butter if you omit that tablespoon of water, FYI.)
- Update Note: This recipe was updated in March 2023 to make a slightly larger batch that's easier to blend in most blenders. You can find the original recipe here.
Nutrition Information
Show Details
Calories
107kcal
(5%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
188mg
(8%)
Potassium
88mg
(3%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
0.4IU
(0%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 188mg | 8% |
| Potassium | 88mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 0.4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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