Vegan Cream Cheese
Discover how to make rich, creamy vegan cream cheese in just 5 minutes! This easy, plant-based spread is perfect for bagels, dips, and more. Customize it with your favorite herbs, spices, or sweet flavors.
Ingredients
Main Ingredients
- 1 cup Raw cashews soaked
- 1/4 cup Unsweetened non-dairy yogurt for probiotics
- 2 tbsp Lemon juice for tanginess
- 1 tsp Apple cider vinegar for fermentation
- Salt To taste
Optional Ingredients for Customization:
- Chopped chives onion powder, garlic powder (savory)
- Maple syrup vanilla extract, cinnamon (sweet)
Instructions
- Soak the Cashews: Soak raw cashews in hot water for 30 minutes or overnight in cold water. Drain and rinse thoroughly.
- Blend Ingredients: Combine soaked cashews, non-dairy yogurt, lemon juice, apple cider vinegar, and salt in a high-speed blender. Blend until smooth.
- Adjust Consistency: Add water or non-dairy milk if needed for a creamy texture.
- Strain (Optional): Use a nut milk bag or fine mesh sieve for extra smoothness.
- Ferment (Optional): Transfer to a glass jar, cover with a breathable cloth, and let sit for 24-48 hours at room temperature for deeper flavor.
Notes
- Adjust the flavor with additional herbs, spices, or sweeteners.
- Store in an airtight container in the refrigerator for up to 7-10 days.
- Can be frozen for up to 2-3 months, but texture may change slightly.