In the event you’ve been lacking cream cheese in your dairy-free life, your struggling is now over. We’ve put our heads collectively to deliver you the BEST vegan cream cheese made with recognizable elements! It’s thick, creamy, tangy, tremendous spreadable, and able to be greatest buddies with bagels (recipe coming quickly!), frosting, and past.
Not solely does it look, really feel, and style nearly as good as the true factor, but it surely’s simple to make with simply 1 blender, 8 elements, and half-hour required. Allow us to present you the way it’s executed!
The way to Make Vegan Cream Cheese
This dreamy, savory unfold couldn’t be simpler to make! Merely soak, mix, and mix. Yep!
Every ingredient on this vegan cream cheese was fastidiously chosen and performs a novel and vital position. First, we begin with cashews for a thick, creamy, and neutral-tasting base. Thanks, cashews! We love ya.
Subsequent, we add coconut yogurt, white vinegar, and lemon juice. The best steadiness of those tart and tangy elements is what makes this vegan cream cheese not simply good, however the BEST.
Subsequent, for savory, salty, and undeniably tacky taste, we add dietary yeast, white miso paste, and a little bit of sea salt. Lastly, we add melted coconut oil, which makes it ultra-creamy and in addition helps it turn out to be spreadable after chilling!
We hope you LOVE this vegan cream cheese! It’s:
& SO simple to make!
Apply it to bagels (recipe coming quickly!), or in dips, frostings, cheesecakes, and past!
Love Vegan Cheese? Strive these subsequent:
In the event you do that recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 16 (2-Tbsp servings)
- 1 ½ cups uncooked cashews, soaked for 20 minutes in extremely popular water
- 1/3 cup water (plus extra as wanted)
- 2 ½ Tbsp unsweetened plain coconut yogurt (for store-bought, we favor Culina or CocoJune)
- 1 Tbsp nutritional yeast
- 1 Tbsp distilled white vinegar
- 1 ½ Tbsp lemon juice
- 1 ¼ tsp white miso paste (or sub chickpea miso // study miso here)
- 1/2 tsp sea salt
- 1/4 cup refined (odorless) coconut oil, melted (NOT virgin coconut oil or your cream cheese will style like coconut)
Add cashews to a heatproof bowl and canopy with scorching water by a minimum of 1-2 inches. Soak for 20 minutes, then drain and discard the soaking water.
To a high-speed blender, add the soaked cashews and all remaining elements besides the coconut oil. Mix till very clean, utilizing the tamper as wanted to encourage mixing. You’ll be able to add extra water 1 tablespoon at a time as wanted to assist mix (keep away from including greater than 1-2 tablespoons or it can turn out to be runny).
Style and modify as wanted, including extra lemon juice for acidity, coconut yogurt for brightness, miso paste or dietary yeast for savory taste, or extra salt to style. We added a beneficiant pinch of salt.
When you’re pleased with the flavour, mix within the melted coconut oil.
Use straight away, or for a firmer “cream cheese” texture, switch to a container and chill for a minimum of 2 hours. Get pleasure from unfold on bagels or toast or as a dip for veggies and crackers.
Retailer in a sealed container within the fridge for as much as 1 week or within the freezer for as much as 1 month.
*Prep time and whole time don’t embody elective chilling.
*Recipe as written makes ~2 cups cream cheese. Relying on the scale of your blender, it might have bother mixing a smaller batch.
*Utilizing a meals processor, you will get a thicker consequence (use just one/4 cup water) but it surely positively received’t have the identical clean texture. We favor the silky clean textureachieved utilizing a blender. If utilizing a meals processor, mix for a minimum of 5 minutes.
*Vitamin info is a tough estimate.
Serving: 1 two-tablespoon serving Energy: 108 Carbohydrates: 4.2 g Protein: 2.6 g Fats: 9.5 g Saturated Fats: 4.7 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 3.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 90 mg Potassium: 99 mg Fiber: 0.6 g Sugar: 0.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 5 mg Iron: 0.9 mg