The BEST Vegan Cream Cheese

Name: The BEST Vegan Cream Cheese
Prep time: 30 min
Total time: 30 min
Ingredients: 1 ½ cups raw cashews, soaked for 20 minutes in very hot water; 1/3 cup water ((plus more as needed)); 2 ½ Tbsp unsweetened plain coconut yogurt ((for store-bought, we prefer Culina or CocoJune)); 1 Tbsp nutritional yeast; 1 Tbsp distilled white vinegar; 1 ½ Tbsp lemon juice; 1 ¼ tsp white miso paste; 1/2 tsp sea salt; 1/4 cup refined (odorless) coconut oil, melted ((NOT virgin coconut oil or your cream cheese will taste like coconut))

5.0

(4)

minimalistbaker.com

Your recipes

Prep Time: 30 minutes

Total: 30 minutes

Servings: 16

Author : Minimalist Baker

vegan cream cheese

Ingredients

Remove All · Remove Spices · Remove Staples

1 ½ cups raw cashews, soaked for 20 minutes in very hot water1/3 cup water ((plus more as needed))2 ½ Tbsp unsweetened plain coconut yogurt ((for store-bought, we prefer Culina or CocoJune))1 Tbsp nutritional yeast1 Tbsp distilled white vinegar1 ½ Tbsp lemon juice1 ¼ tsp white miso paste1/2 tsp sea salt1/4 cup refined (odorless) coconut oil, melted ((NOT virgin coconut oil or your cream cheese will taste like coconut))

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20 minutes, then drain and discard the soaking water.

Step 2

To a high-speed blender, add the soaked cashews and all remaining ingredients except the coconut oil. Blend until very smooth, using the tamper as needed to encourage blending. You can add more water 1 tablespoon at a time as needed to help blend (avoid adding more than 1-2 tablespoons or it will become runny).

Step 3

Taste and adjust as needed, adding more lemon juice for acidity, coconut yogurt for brightness, miso paste or nutritional yeast for savory flavor, or more salt to taste. We added a generous pinch of salt.

Step 4

Once you’re happy with the flavor, blend in the melted coconut oil.

Step 5

Use right away, or for a firmer “cream cheese” texture, transfer to a container and chill for at least 2 hours. Enjoy spread on bagels or toast or as a dip for veggies and crackers.

Step 6

Store in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.