Vegan Cream Cheese

Vegan Cream Cheese

Tangy, spreadable cream cheese made from soaked cashews and a touch of fermented tang.

Total 8 hr 30 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This dairy-free spread blends soaked cashews with lemon juice, nutritional yeast, and a probiotic kick for a tangy, cultured flavor. It sets up thick and spreadable in the fridge, perfect for bagels, crackers, or as a base for dips and frostings.

Ingredients

  • 2 cups raw cashews, soaked overnight and drained
  • 1/3 cup water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons refined coconut oil, melted
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 3/4 teaspoon salt
  • 1 probiotic capsule, powder emptied out (optional, for tang)

Method

  1. Place the soaked and drained cashews in a food processor or high-speed blender.

  2. Add the water, lemon juice, melted coconut oil, nutritional yeast, apple cider vinegar, salt, and probiotic powder if using.

  3. Blend on high, stopping to scrape down the sides, until completely smooth and creamy, 3 to 5 minutes.

  4. Transfer the mixture to a clean glass jar or bowl, cover loosely with a breathable cloth, and let sit at room temperature to culture for 8 to 24 hours for a tangier flavor, if using probiotic.

  5. Stir the cultured mixture, cover tightly, and refrigerate until firm, at least 4 hours.

  6. Stir before serving and store in an airtight container in the refrigerator for up to 10 days.

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★ 3.9 (1)

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    Vegan Cream Cheese

    This dairy-free spread blends soaked cashews with lemon juice, nutritional yeast, and a probiotic kick for a tangy, cultured flavor. It sets up thick and spreadable in the fridge, perfect for bagels, crackers, or as a base for dips and frostings.

    8 hr 30 min 16 oz 110 cal

    Ingredients

    • 2 cups raw cashews, soaked overnight and drained
    • 1/3 cup water
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons refined coconut oil, melted
    • 1 tablespoon nutritional yeast
    • 1 teaspoon apple cider vinegar
    • 3/4 teaspoon salt
    • 1 probiotic capsule, powder emptied out (optional, for tang)

    Method

    1. 1

      Place the soaked and drained cashews in a food processor or high-speed blender.

    2. 2

      Add the water, lemon juice, melted coconut oil, nutritional yeast, apple cider vinegar, salt, and probiotic powder if using.

    3. 3

      Blend on high, stopping to scrape down the sides, until completely smooth and creamy, 3 to 5 minutes.

    4. 4

      Transfer the mixture to a clean glass jar or bowl, cover loosely with a breathable cloth, and let sit at room temperature to culture for 8 to 24 hours for a tangier flavor, if using probiotic.

    5. 5

      Stir the cultured mixture, cover tightly, and refrigerate until firm, at least 4 hours.

    6. 6

      Stir before serving and store in an airtight container in the refrigerator for up to 10 days.