cashew cream cheese

Amazingly easy vegan cultured cashew cream cheese, made from just two ingredients: cashews and nondairy yogurt. This vegan cream cheese will make a believer out of any skeptic. Naturally paleo, gluten-free, grain-free and no sugar added!

Simple Cultured Cashew Cream Cheese

raw cashews

tbsp plain, unsweetened non-dairy yogurt ((see notes))

tsp sea salt ((plus more to taste))

filtered water (as needed to blend)

Prepare a clean and dry glass or other nonreactive container. I use a Pyrex container. It may not be strictly required, but it's best to sterilize all of your equipment with boiling water before getting started.

Drain the liquid off of the soaked cashews. Add them to a blender or food processor and blend until completely smooth. If you aren't used a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can also add filtered water a tablespoon at a time if you're having trouble blending.

Note: if your blender has warmed the mixture very much, it's best to take a break now and wait for it to cool down (we don't want to kill the yogurt cultures with heat). Then, add the yogurt and salt and pulse to combine.

Transfer to the clean container and cover. Let sit out at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang.

Store in the refrigerator for up to 1 weeks. (Note: length of storage time may depend on the culturing conditions and brand of yogurt used).

(Optional step) This recipe makes cultured cashew cream cheese with a texture more like "whipped" dairy cream cheese. For a firmer texture like block cream cheese, press out the liquid using cheesecloth.

Looking for dairy-free cream cheese to spread on your bagel? Make this easy 5-ingredient vegan recipe.

Vegan Cashew Cream Cheese

white miso paste (0.05)

lemon juice (0.18)

apple cider vinegar (0.10)

salt (0.01)

water

Soak the cashews

Soak cashews in room temperature water overnight. Alternatively, soak them in boiled water for 1-2 hours.

Make the cashew blend

Add drained cashews, miso paste, lemon juice, vinegar, 3 tablespoons of water, and salt to a high-speed blender or small food processor/blender. Mix on high until smooth and creamy, stopping to scrape down the sides a few times. If it isn't blending, add more water in 1 tablespoon at a time.

Transfer the cream cheese into fridge

Stir in any mix-ins (chives, cacao powder, fruit, etc.), then transfer to a container and let chill in your fridge for a few hours or overnight before serving. Enjoy!

Silky smooth vegan cream cheese is made with 5 simple ingredients and is a perfect condiment for bagels, sandwiches, and veggies!

VEGAN CREAM CHEESE

cashews

lemon juice

apple cider vinegar

salt

fresh chives, chopped

jalapeno, seeds removed and minced

Soak cashews

Cover cashews with hot water and soak for 5 &#8211;  10 minutes. Alternately, cover with at least 2 inches of cool water and soak for 2 &#8211; 3 hours. Drain and rinse cashews before using. Soaking will aid in digestion and help make the cashews super creamy.

Blend

Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them.

Enjoy right away or let chill in the refrigerator before serving.

Store

Leftovers will keep for 5 &#8211; 6 days in the refrigerator. For longer storage, it will keep in the freezer for up to 2 months. Let thaw in the refrigerator before using.

Really nice, I had no apple cider vinegar so used white wine vinegar instead. Very tasty.

Tastes good. Instructions are unclear. Is the ½ cup water what I'm using for soaking the cashews? Or is that added after soaking the cashews? Do I drain the cashews after soaking or just blend as is? I blended as is and it turned out way too runny. Guess I should have drained them, but the instructions didn't say to.

Loved this recipe. We've been making 'cheese' from a while, but this one really stood out as delicious. Love it!

This is simply the best!! I didn't have a lemon so used lime juice. I used it in a recipe not long after making it and it worked fine. But after being in the fridge for about a day and a half, it is really firm and tastes wonderful!! I used it in a salad dressing and love it. I would never buy vegan cream cheese knowing I could make this. Thanks for this lovely recipe!

I just made this and it tastes amazing. So creamy!!! I added 1 tbsp of nutrionalt yest for a bit extra flavour 😊
Thanks for this recipe 🤗

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Simple Cultured Cashew Cream Cheese

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VEGAN CREAM CHEESE

Top 3 cashew cream cheese recipes from across the web

The most viewed cashew cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Cultured Cashew Cream Cheese

Vegan Cashew Cream Cheese

VEGAN CREAM CHEESE

The most viewed cashew cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine