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–+ servings
Vegan Cream Cheese

Vegan Cream Cheese

Creamy, tangy vegan cream cheese has never been any easier! Just four ingredients and five minutes is all you'll need to whip up a batch of this simple spread.
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Yield:8 servings

Equipment

  • Food processor or high-speed blender
  • Silicone spatula

Ingredients

  • 1 ½ cups raw unsalted cashews soaked, see Notes
  • 2 tablespoons lemon juice
  • ¼ cup plain non-dairy yogurt unsweetened, see Notes
  • ½ teaspoon salt

Instructions

  • Drain and rinse the soaked cashews.
    Vegan Cream Cheese Step 1
  • Add all ingredients to a food processor or high-speed blender and pulse until smooth.
    Vegan Cream Cheese Step 2
  • Taste and add more salt to your preference.
    Vegan Cream Cheese Step 3
  • Store in an airtight container in the refrigerator for up to five days.

Notes

  • Soaked Cashews: To soak cashews, add raw cashews to a bowl and cover with boiling water. Let sit for at least 1 hour and no more than 8 hours.
  • Food Processor: You may need to stop the food processor to scrape down the sides halfway through. Make sure all ingredients are evenly incorporated and well-blended. 
  • Non-Dairy Yogurt: You can use unsweetened coconut cream instead of non-dairy yogurt.
 
Recipe yields approximately 6 servings. Nutritional values shown reflect information for 1 serving. Nutritional information show doesn't include values for bagels. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

Serving Size: 2tablespoons | Calories: 139cal | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 149mg | Potassium: 164mg | Total Carbs: 8g | Fiber: 1g | Sugar: 2g | Net Carbs: 7g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg
Recipe By:Sam Guarnieri