Cream Cheese (Vegan!)
Ingredients:
- 210 g (1½ cups) raw cashews
- 80 ml (⅓ cup) water
- 37 g (2½ tbsp) unsweetened plain non-dairy yogurt
- 22 ml (1½ tbsp) lemon juice
- 3 g (½ tsp) salt
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews the full 20 minutes in hot water until soft — under-soaked cashews leave a gritty texture that blending can't fully smooth out.
Instructions:
- Soak the Cashews: Place 210 g (1½ cups) raw cashews in a bowl and cover with hot water. Soak for 20 minutes. Drain and rinse well.
- Blend: Add the soaked cashews, 80 ml (⅓ cup) water, 37 g (2½ tbsp) unsweetened plain non-dairy yogurt, 22 ml (1½ tbsp) lemon juice, and 3 g (½ tsp) salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy.
- Adjust: Taste and adjust salt or lemon juice. For a thinner cream, add water 1 tbsp at a time and blend again.
- Store: Transfer to a sealed jar. Refrigerate for up to 5 days. Stir well before using.
Notes: Soaking cashews for the full 20 minutes (or overnight) is essential — under-soaked cashews leave a grainy texture in the cream cheese.
Lemon juice provides both tang and flavor. Apple cider vinegar can be used for a slightly sharper profile.
Tips: For a thicker cream cheese, use less water. Add water one tablespoon at a time until you reach your desired consistency.
Refrigerating overnight dramatically improves the texture and flavor as it firms and the flavors meld.
Storage: Store in a sealed jar in the refrigerator for up to 1 week. The cream cheese firms as it chills — let it sit at room temperature for 5 minutes before spreading.
Swaps: Cashews can be replaced with macadamia nuts for a richer, creamier version. For a nut-free option, use silken tofu blended with lemon juice and a small amount of coconut oil.
Every ingredient here earns its place, but a few really shape the dish. The raw cashews blends into a rich, creamy base that stands in for dairy. The unsweetened plain non-dairy yogurt adds tang and creaminess while keeping the dish light. The lemon juice adds acidity that brightens and balances the dish. The salt sharpens and balances every other flavor in the dish.
Cream Cheese (Vegan!)
Ingredients:
- 210 g (1½ cups) raw cashews
- 80 ml (⅓ cup) water
- 37 g (2½ tbsp) unsweetened plain non-dairy yogurt
- 22 ml (1½ tbsp) lemon juice
- 3 g (½ tsp) salt
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The raw cashews blends into a rich, creamy base that stands in for dairy. The unsweetened plain non-dairy yogurt adds tang and creaminess while keeping the dish light. The lemon juice adds acidity that brightens and balances the dish. The salt sharpens and balances every other flavor in the dish.
Prep:
Soak the cashews the full 20 minutes in hot water until soft — under-soaked cashews leave a gritty texture that blending can't fully smooth out.
Instructions:
- Soak the Cashews: Place 210 g (1½ cups) raw cashews in a bowl and cover with hot water. Soak for 20 minutes. Drain and rinse well.
- Blend: Add the soaked cashews, 80 ml (⅓ cup) water, 37 g (2½ tbsp) unsweetened plain non-dairy yogurt, 22 ml (1½ tbsp) lemon juice, and 3 g (½ tsp) salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy.
- Adjust: Taste and adjust salt or lemon juice. For a thinner cream, add water 1 tbsp at a time and blend again.
- Store: Transfer to a sealed jar. Refrigerate for up to 5 days. Stir well before using.
