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Vegan Cream Cheese

A creamy, dairy-free alternative to traditional cream cheese, perfect for spreading on bagels or using as a dip.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Dairy-free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw cashews Soaked for at least 2-4 hours
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, crushed
  • to taste Salt

Method
 

Preparation
  1. Drain the soaked cashews and rinse well under cold water to remove any residue.
  2. In a high-speed blender, combine the soaked cashews, water, lemon juice, apple cider vinegar, crushed garlic, and salt.
  3. Blend on high until you achieve a smooth, creamy texture, scraping down the sides as needed. This may take about 1-2 minutes.
  4. Taste your Vegan Cream Cheese and adjust the salt or lemon according to your taste. If it seems a bit thick, feel free to add a little more water until it reaches your desired consistency.
  5. Pour the mixture into a clean container and refrigerate for at least an hour to firm up and develop flavors.

Notes

Soaking the cashews is vital for a creamy texture. Experiment with flavors by adding herbs or spices. Store in an airtight container in the refrigerator for 5-7 days or freeze for up to 2 months.