Vegan Cream Cheese

Name: Vegan Cream Cheese
Prep time: 10 min
Total time: 10 min
Ingredients: 1 and 1/2 cups Raw Cashews ((225g) soaked in hot water for 1 hour*); 2 Tbsp Lemon Juice; 1/2 cup Coconut Cream ((120ml) Canned, Full Fat, Unsweetened); 1 tsp Distilled White Vinegar; 1 tsp Salt; 1 tsp Onion Powder; 1/2 tsp Dried Dill (Optional)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Alison Andrews

vegan cream cheese

Ingredients

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1 and 1/2 cups Raw Cashews ((225 grams) soaked in hot water for 1 hour*)2 Tbsp Lemon Juice1/2 cup Coconut Cream ((120 milliliters) Canned, Full Fat, Unsweetened)1 tsp Distilled White Vinegar1 tsp Salt1 tsp Onion Powder1/2 tsp Dried Dill (Optional)

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Instructions

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Step 1

Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, salt and onion powder and blend. If you have a stick attachment with your blender then use this to push the cream cheese down onto the blades making it easier to blend. If you don't have a stick attachment then stop regularly and scrape down the sides and give it a stir and then continue until it's very smooth.

Step 2

Transfer the blended mix to a bowl and then add in the dried dill and stir or whisk it in.* Your cream cheese is now ready to use.

Step 3

Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it.