Vegan Cashew Cream Cheese
This Vegan Cashew Cream Cheese is creamy, tangy, and super easy to make, perfect for spreading on bagels or using as a dip.
Equipment
- 1 Blender or food processor
- 1 Mixing bowl
Ingredients
- 1 cup raw cashews - soaked in water for at least 4 hours
- 1 tablespoon lemon juice - for tanginess
- 1 tablespoon nutritional yeast - for cheesy flavor
- 1 teaspoon garlic powder - for depth of flavor
- 1/2 teaspoon salt - to taste
- 1/4 cup water - adjust for desired consistency
Instructions
- Drain and rinse the soaked cashews.
- Blend until smooth and creamy, scraping down the sides as needed. If it's too thick, add more water, a tablespoon at a time.
- Taste and adjust seasoning, adding more salt or lemon juice if desired.
- Transfer the cream cheese to a mixing bowl and refrigerate for at least 30 minutes to firm up.
- Serve on bagels, crackers, or as a dip for vegetables.
Notes
This vegan cashew cream cheese is not only dairy-free but also rich in flavor. You can customize it by adding herbs or spices for an added kick. Store leftovers in an airtight container in the fridge for up to 5 days.
For variations, try adding roasted garlic for a garlicky flavor or chopped chives for a fresh, herby touch.