Vegan Cream Cheese
Let’s make some vegan cream cheese, shall we? It’s easy, creamy and perfect for some cream cheese dip or your next vegan cheese adventure.
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of raw cashew soaked for a few hours or overnight
homemade tofu or store-bought extra firm tofu
apple cider vinegar
sea salt to taste
Herbs and Spices
pepper, dried onion flakes and chives, jalapeño, cilantro, and roasted garlic
(Select any of these to add more flavors to your cream cheese)
crackers, chips, fruits and berries, olives and nuts
Take all the ingredients in a food processor or a high-performance blender.
Use the blend or the pulse function to blend the nuts and all other ingredients really well.
After a few minutes, the mixture will look creamy.
Check the consistency and add more yogurt or a few teaspoons of water for the desired consistency.
For garlic flavor - add 1 tbsp roasted garlic pulp and process. Garnish with fresh cilantro leaves.
For onion and chive - add chopped chive with 2 tbsp dried onion flakes and blend well.
For jalapeño-cilantro flavor - add 2 tbsp chopped cilantro and 1 tbsp pickled jalapeño and blend well.
Serve cheesecake with crackers, fruits and veggies.
Store the homemade vegan cream cheese for three days to a week in an airtight container.