Cream Cheese (Vegan!)
Dairy-Free Milk & Cheese
Ingredients:
- 210 g (1½ cups) raw cashews, soaked in hot water for 20 minutes
- 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:
- High-speed blender or food processor
- Spatula
- Jar or container with lid
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Nutrition:
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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.
Cream Cheese (Vegan!)
Ingredients:
- 210 g (1½ cups) raw cashews, soaked in hot water for 20 minutes
- 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
Features:
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.
