The Best Vegan Cream Cheese
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.
Servings: 8 (makes just over 1 cup)
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.
Calories: 123kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 130mg | Potassium: 106mg | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 1.1mg
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