The Best Vegan Cream Cheese

4.99 from 132 votes

6 ingredient, easy to make, cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Enjoy this plain as is, or use one of the additional recipes to make a fruit-flavoured spread or a garlic and herb spread.

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 8 (makes just over 1 cup)

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

1 cup raw cashews, softened (see below)
2 tablespoons refined coconut oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 teaspoons white miso paste
¼ teaspoons salt or to taste

US Customary - Metric

Instructions

To soften the cashews:

You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

To make the vegan cashew cream cheese:

Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish, and smooth the top with a spatula. 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.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-cashew-cream-cheese/