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VEGAN CREAM CHEESE WITH CASHEWS

This vegan cream cheese with cashews is one of my favorite vegan cheese recipes. It’s super easy to make, incredibly creamy, and so garlicky. Kiss your dairy products goodbye and say hello to this delicious vegan cream cheese cheese alternative with garlic and fresh herbs!

I decided to make vegan cream cheese with fresh herbs and garlic, but of course you can also make a plain version. When I first started experimenting with nut cheese, I just couldn’t believe that you would end up with something this creamy! I mean it’s completely dairy-free and still tastes so much like regular cream cheese…

vegan cream cheese in a grey and white bowl with chives, lemons, and a bagel in the background

It’s actually kinda crazy and it again proves that vegan cheese can be absolutely amazing. Have this dairy-free cream cheese on your favorite bagel or enjoy it with some veggie sticks or crackers. Or stir it into your pasta sauce for a change. Believe me, it’s pretty addictive.

WHAT YOU NEED FOR THIS VEGAN CREAM CHEESE:

  • cashews
  • unsweetened plant-based yogurt (for example soy or coconut yogurt)
  • garlic
  • nutritional yeast
  • lemon juice
  • dried herbs de Provence
  • fresh chives
  • cress
  • salt and black pepper

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.

a paper bag of cashews, two lemons, a glass lemon squeezer, and chives on a white wooden board

HOW TO MAKE VEGAN CREAM CHEESE:

This vegan cream cheese recipe couldn’t be much easier! It’s ready in just 5 minutes and all you have to do is follow these three easy steps:

a green bowl with water and cashews on a marble counter top

1. Step: Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.

ingredients for vegan cream cheese in a blender before blending (cashews, soy yogurt, nutritional yeast, herbs, and garlic)

2. Step: Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence. Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.

vegan cream cheese in a blender after blending

3. Step: Season it with black pepper and stir in the fresh chives and cress. If you’d like you could also add some red pepper flakes. Enjoy on a freshly toasted bagel!

cashew cream cheese in a small white bowl on a marble counter top with a knife on the side and two lemons and a bagel in the background

VEGAN CASHEW CREAM CHEESE – RECIPE NOTES:

  • It’s best to soak the cashews for at least 4 hours. If you want to make it a little bit easier for your blender, you can also soak them overnight. For best results, you should use a high speed blender as you want the cashew cream cheese to get really creamy and smooth. Be patient, it will take a while!
  • If you’re in a hurry, you could also get away with soaking the cashews for 20 minutes in boiling water. However, the blending process will take a bit longer this way. I really recommend soaking the cashews for at least 4 hours if you have enough time though. They will be easier to blend and the result will be creamier.
  • Please don’t cut down the recipe to a smaller batch size. The problem is that you won’t be able to process the cashews in your blender if you’re using less cashews because they will be stuck under the blades. However, it’s not a problem to double the recipe. It will actually be even easier for your blender to process everything into a creamy vegan cream cheese alternative if you double the recipe.
  • It’s really important to use unsweetened plant-based yogurt. Nothing with flavor and sugar in it! I’ve tried using plain lightly sweetened soy yogurt before and I didn’t like the taste of the vegan cream cheese at all. You can definitely taste the difference between sweetened and unsweetened yogurt.
  • My favorite plant-based yogurt for this recipe is unsweetened soy yogurt. But you could also use any other unsweetened plant-based yogurt you can find, such as almond or coconut. I’ve tried this cashew cream cheese with unsweetened coconut yogurt and it worked really well too.
  • If you want you can also play around with the herbs a little bit. I also love adding some sun-dried tomatoes for a change. Or you could use the base to make a sweet cream cheese by adding blueberries, strawberries, or any other berries.
  • Cashew cream cheese freezes really well, so you could just make a bigger batch and freeze it for later.  Freeze it in a small container and it will last in the freezer for around 2-3 months.
a hand holding a bagel with vegan cream cheese over a white plate with another bagel and a blue dishcloth

VEGAN CREAM CHEESE – FAQS:

WHAT IS VEGAN CREAM CHEESE MADE OF?

There are many different ways to make dairy-free cream cheese. The most popular ingredients are:

  • nuts (most likely cashews, almonds, and macadamias)
  • tofu (regular or silken tofu)
  • soy protein
  • unsweetened plant-based yogurt

HOW DOES VEGAN CREAM CHEESE TASTE?

The texture and taste of my vegan cream cheese actually reminds me of Boursin cheese, which was my favorite cheese before I became vegan. Boursin is only flavored with garlic, chives, and parsley. However, I decided to add some more dried herbs as well as fresh chives and cress.

HOW DO YOU STORE HOMEMADE CASHEW CREAM CHEESE? AND DOES VEGAN CREAM CHEESE NEED TO BE REFRIGERATED?

The best way to store homemade dairy-free cream cheese is in a small air-tight container in the fridge. This way the cashew cream cheese will last for about 4 days.

CAN VEGAN CREAM CHEESE BE FROZEN?

Yes, cashew cream cheese freezes really well, so you could just make a bigger batch and freeze it for later.  Just freeze it in a small container and it will last in the freezer for around 2-3 months.

CAN YOU MAKE NUT-FREE VEGAN CREAM CHEESE?

No worries! If you’re allergic to nuts, you can still enjoy delicious vegan cream cheese. You could either use tofu, plant-based yogurt, or sunflower seeds as a base for your homemade dairy-free cream cheese.

Here are two delicious recipes for sunflower cream cheese and tofu cream cheese.

a bowl of vegan cream cheese with chives and cress on top with a knife, a glass of orange juice in the background and two bagel halves with cream cheese, cucumber, and radishes

VEGAN CREAM CHEESE WITH CASHEWS

Course: Breakfast, DipCuisine: American
Servings

6

servings
Prep time

5

minutes
Cooking time

4

minutes
Calories

217

kcal

Kiss your dairy products goodbye and say hello to this delicious vegan cream cheese with garlic and fresh herbs. It’s incredibly creamy and easy to make!

Ingredients

  • 1 1/2 cups cashews

  • 4 tablespoons unsweetened soy yogurt

  • 1 clove of garlic

  • 2 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1 teaspoon dried herbes de Provence

  • 3 tablespoons fresh chives, cut into rings

  • 2 tablespoons cress

  • black pepper, to taste

Directions

  • Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
  • Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
  • Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.
  • Season with black pepper and stir in the fresh chives and cress. Enjoy!

Notes

  • It’s best to soak the cashews for at least 4 hours. If you want to make it a little bit easier for your blender, you can also soak them overnight. For best results, you should use a high speed blender as you want the cashew cream cheese to get really creamy and smooth. Be patient, it will take a while!
  • If you’re in a hurry, you could also get away with soaking the cashews for 20 minutes in boiling water. However, the blending process will take a bit longer this way. I really recommend soaking the cashews for at least 4 hours if you have enough time though. They will be easier to blend and the result will be creamier.
  • Please don’t cut down the recipe to a smaller batch size. The problem is that you won’t be able to process the cashews in your blender if you’re using less cashews because they will be stuck under the blades. However, it’s not a problem to double the recipe. It will actually be even easier for your blender to process everything into a creamy vegan cream cheese alternative if you double the recipe.
  • It’s really important to use unsweetened plant-based yogurt. Nothing with flavor and sugar in it! I’ve tried using plain lightly sweetened soy yogurt before and I didn’t like the taste of the vegan cream cheese at all. You can definitely taste the difference between sweetened and unsweetened yogurt.
  • My favorite plant-based yogurt for this recipe is unsweetened soy yogurt. But you could also use any other unsweetened plant-based yogurt you can find, such as almond or coconut. I’ve tried this cashew cream cheese with unsweetened coconut yogurt and it worked really well too.
  • If you want you can also play around with the herbs a little bit. I also love adding some sun-dried tomatoes for a change. Or you could use the base to make a sweet cream cheese by adding blueberries, strawberries, or any other berries. 
  • Cashew cream cheese freezes really well, so you could just make a bigger batch and freeze it for later.  Freeze it in a small container and it will last in the freezer for around 2-3 months.

This recipe was created by veganheaven read the full article here

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