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

Servings:

Calories: 34kcal

Author: Louise-Claire Cayzer

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

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.
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
- Extra Herby: Add in chives, parsley or basil for a herbal cheese.
- Spicy: Add hot smoked paprika, or some jalapenos to the mixture.
- Extra Creamy: Some people prefer a super creamy textured cheese and add in some coconut oil. If you wish to do this add 1 tablespoon and blend.
- Sweeter Cream Cheese: For cream cheese you can use in a recipe such as vegan cream cheese frosting, omit the garlic and dijon mustard. Cashews are naturally quite sweet so you don't need to add sugar.
- If you want to add an extra element of savory tang, try adding a tablespoon of white miso paste. This also adds good-for-you vegan probiotics to the cheese.