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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Servings: 6
Calories: 140kcal
Cost: $6
Equipment
- Blender
Ingredients
- 2 Cups of raw cashew soaked for a few hours or overnight
- ⅔ Cup vegan yogurt(unsweetened)
- 1 tablespoon lemon juice
- ½ Cup homemade tofu or store-bought extra firm tofu
- 1 tablespoon 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)
To Serve
- crackers, chips, fruits and berries, olives and nuts
Instructions
- 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 tablespoon roasted garlic pulp and process. Garnish with fresh cilantro leaves.
- For onion and chive - add chopped chive with 2 tablespoon dried onion flakes and blend well.
- For jalapeño-cilantro flavor - add 2 tablespoon chopped cilantro and 1 tablespoon pickled jalapeño and blend well.
- Serve cheesecake with crackers, fruits and veggies.
- Enjoy!
Notes
Store the homemade vegan cream cheese for three days to a week in an airtight container.
Nutrition
Serving: 60g | Calories: 140kcal | Carbohydrates: 8g | Protein: 8g | Saturated Fat: 11g | Sodium: 149mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Calcium: 18mg