Easy Vegan Cashew Cream Cheese

5 from 2 votes

Yummy vegan alternative to soft cheese. Made with whole ingredients and super yummy

Prep Time5

Cook Time10

Cashew soaking time3

Total Time3 15

Course: Appetizer, Condiment, Snack

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 34kcal

140 g cashews 1 cup
3 tablespoon lemon juice about 1 lemon
2 tablespoon nutritional yeast
½ teaspoon flakey sea salt or to taste. Start with ½ teaspoon and add more as needed.
1 clove garlic
1 teaspoon Dijon mustard
2 tablespoon vegan greek yoghurt OPTIONAL

Soak cashews in water for 6 hours, or soak in boiling water for 1 hour. Drain.
Add all ingredients into a blender and blend. Keep pushing down the sides to ensure all is blended up well
You might need to blend 3-4 times depending on the strength of your blender.
If you wish for a creamier or runnier consistency, add water or vegan greek yoghurt and blend again.
When you are happy with the consistency, put the cream cheese into an airtight container and keep in the fridge.

Keep in fridge for up to 2 weeks or freeze for up to a month.
This recipe can be made 'sweet' by omitting the miso and nutritional yeast to use when you need a sweeter cream cheese recipe.
When blending, you might need to add a little water to get the desired consistency.