Vegan Cashew Cream Cheese
Not only is tangy, flavorful vegan cashew cream cheese possible, it's insanely delicious too! This scallion cream cheese is completely dairy-free but doesn't lack on texture or flavor and works great anywhere you'd use regular cream cheese!
Ingredients
Plain cream cheese "base" recipe
- 1 1/2 cups soaked cashews
- 2 tbsp refined coconut oil *Do not use unrefined as it has a strong coconut flavor & will affect the flavor of the cream cheese.
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 3/4-1 tsp sea salt
Scallion, Garlic, & Herb
- 1/4 cup chopped scallions
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- pinch of red pepper flakes *optional
Cinnamon sugar
- 1-2 tsp cinnamon
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
Instructions
- Start by soaking the cashews in hot water for at least 15 minutes. This helps them blend easier and creates a smoother, creamier consistency. I simply bring a small pot of water to a boil, add the cashews, then turn the burner off (while leaving the pot on it). After 15 or so minutes, I strain the water from the cashews in a strainer, then add to the blender.
- Add all of the ingredients to your high powered blender or food processor. Blend a few minutes, stopping to scape down the sides as needed, until it's a super smooth consistency.
- Taste-test your vegan cream cheese and make any adjustments you'd like — more add-ins, salt, other seasonings, lemon juice, etc. Store in an air-tight container in the fridge.