This Cashew Cream Cheese is a deliciously, creamy dairy free alternative to traditional cream cheese. It's quick, easy and made with just 4 ingredients.
If you love a good bagel with cream cheese, going vegan doesn't mean you have to give it up. This Cashew Cream Cheese is just as delicious so you can still enjoy that bagel without the dairy.
There are so many ways to use this easy dairy free cream cheese. Besides bagels it great as a dip for veggies, stirred into pasta or as a spread for sandwiches. Try a smear on these crackers or this pumpkin bread. So good!
Ingredients
Making this cream cheese is simple with just a few basic ingredients needed. Customize with optional add ins to change up the flavor to suit your tastes. Ideas for variations are included below.
- cashews
- lemon juice
- nutritional yeast
- salt
- water
See recipe card for quantities.
Instructions
The process to make this cream cheese is very simple. All ingredients go into a food processor or blender until smooth.
Soak cashews in boiling water for 30 minutes or soak overnight in the refrigerator. Drain and rinse cashews.
Combine cashews, lemon juice, salt and nutritional yeast in a food processor or a high speed blender.
Blend until creamy stopping to scrap sides of bowl once or twice. This will take 3-4 minutes. Add water a tablespoon at a time if needed to produce desired consistency.
Taste and adjust seasonings to your liking by adding additional lemon juice, salt or nutritional yeast. Add herbs or preserves, if using, at this point and stir to combine.
Hint: You can also use a high speed blender to make this recipe.
Substitutions
- Nut free - instead of cashews use raw sunflower seeds to make this nut free. Follow the recipe as written subbing in the seeds for the cashews.
Variations
- Herb and garlic - add garlic powder and fresh herbs such as chives, dill, or parsley
- Fruit - add any flavor fruit preserves or freeze dried fruit and maple syrup to make fruit flavored cream cheese
Equipment
You'll need a food processor or a high speed blender to make this recipe.
Storage
Store the cream cheese in an air tight container in the refrigerator. Good for 3-4 days.
You can freeze this cream cheese for 1-2 months. Defrost in the fridge for 24 hours. You may need to re-blend it after defrosting if the texture isn't smooth.
Top tip
Don't skip soaking the cashews! It is necessary to soften the nuts enough to blend until smooth and creamy.
FAQ
Yes. Store cashew cream cheese in an air tight container in the fridge for 3 to 4 days.
Cashew cream cheese is a great source of healthy fats, vitamins and minerals and protein. It's a great alternative to dairy based cream cheese which are high in cholesterol and animal based saturated fat.
Cashew cream cheese has a slightly nutty, salty flavor. Nutritional yeast provides "cheesiness" and lemon gives the cheese a slight tang. The texture is creamy and spreadable.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cashew Cream Cheese:
This Cashew Cream Cheese is a deliciously, creamy dairy free alternative to traditional cream cheese. It's quick, easy and made with just 4 ingredients.
- 1 cup raw cashews
- 2 tablespoon lemon juice
- ½-3/4 tsp salt
- 1-2 tablespoon nutritional yeast
-
Soak cashews in boiling water for 30 minutes or soak overnight in the refrigerator. Drain and rinse cashews.
-
Combine cashews, lemon juice, salt and nutritional yeast in a food processor or a high speed blender.
-
Blend until creamy stopping to scrap sides of bowl once or twice. This will take 3-4 minutes. Add water a tablespoon at a time if needed to produce desired consistency.
-
Taste and adjust seasonings to your liking by adding additional lemon juice, salt or nutritional yeast. Add herbs or preserves, if using, at this point and stir to combine.
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