Vegan Apple Cinnamon Cream Cheese

Step 1

You need to make this a day in advance before eating, as it needs to chill overnight. You must use a food processor for this, there is not enough liquid for it to incorporate smoothly in a Vitamix or blender.

Step 2

Add all of the ingredients to a food processor and process until it breaks up into chunks. You will need to scrape down the sides several times to get it going. The yogurt and cinnamon will creep up the sides, so scrape it down well with as smooth spatula. It will seem too chunky at first, but scrape them down and let it process. Once it gets going, let it run 2-3 minutes or so until it is completely, super duper smooth, like in the photo. You don't want any bits of apple left.

Step 3

You should be able to test it and see how smooth it is. Now, if you taste it, it may seem not sweet enough, but trust me, do not be tempted to add more sweetener at this step! The flavors get sweeter and intensify to perfection overnight. Once it's entirely smooth, scrape all of the cream cheese out well, including around the blade, into a container and place in the fridge to chill and firm up overnight. It will be way too runny at this stage to eat right away.

Step 4

The next day when it's nice and chilled and firmed up, to me, it was absolutely perfect. Just enough sweetness and tang. It's not dessert, so you don't want it excessively sweet. It totally reminded me of an apple cinnamon cheesecake! Add to toast or bagels and enjoy!