Add these additional ingredients to make a fruit cream cheese, such as strawberry, pineapple, raspberry, blueberry or any flavour you like! Perfect creamy, slightly tangy, spreadable, vegan cream cheese with the sweetness of fruit.
When making the Vegan Cashew Cream Cheese add in the jam, additional coconut oil, and food colouring (if using) to a food processor and blend until as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.
Mixing in the jam will soften the texture quite a bit, so in this version, I add an additional tablespoon of coconut oil to help it firm up when chilled.
Some jams and jellies don't provide much colour so if you want it bright, add food colouring of choice for a fun colour.