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 🤗

Learn how to make creamy Vegan Cream Cheese with this easy step-by-step guide! Homemade cream cheese is so rich and smooth. It&#039;s perfect for breakfast bagels, snacks, and more!

The Best Vegan Cream Cheese

raw cashews (soaked overnight, then drained and rinsed)

plain vegan yogurt

sea salt

In a high speed blender, blend all the ingredients together until blended and completely creamy, smooth and incorporated. Scrape down the sides if needed, and blend to combine. I prefer to use a smaller blender for this, and a tamper to get all of the ingredients mixed in.

Pour the contents into a very clean and dry glass bowl or tall jar using a silicone spatula or wooden spatula (not metal). Smooth it down.

Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, you can leave it on your countertop. If you don&#39;t, place it in your oven with the oven OFF and the oven light on (do not place it right after cooking something, this will be too hot). Leave the cream cheese undisturbed as much as possible for 24-48 hours. I recommend leaving it for the full 48 hours.

If you see a small slightly yellow film on top that is normal. If you see any pink spots, that is mold and you should discard it all. This will usually happen if some of your equipment isn’t clean, so give it all a good scrub before using.

The mix should be much thicker now and taste a lot cheesier. Stir to combine fully. Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now!

Taste your cream cheese and add more salt if desired. If you want your cream cheese any thinner, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid.

Thank you very much for your reply! The tiramisu was delightful! I will have to make it again and again ;)

This is the best homemade vegan cream cheese I have tried.  I did a few recipes and taste tests, and this one gets the closest.  It doesn't taste like cream cheese, but it is by far the closest to cream cheese.  Smells remarkably like cream cheese, and was close enough that I could enjoy it on my bagel. I will stop looking elsewhere and dump all the other faux cream cheese recipes.  This is the one.  Hard to wait 48 hours though.... :D

I have tried several vegan cream cheese recipes and so far this one is the best tasting. It should go without saying that it is not cream cheese and so it is not a copy of the cream cheese taste or texture. BUT as a spread where I once used cream cheese, it is tasty! Thank you Jessica.

(I would like to firm it up some. I'm going to try adding some xanthum gum next batch to see what that will do.)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647554948/y5ivsohkhbrquvvhhrai.mp4

Learn how to make creamy Vegan Cream Cheese with this easy step-by-step guide! Homemade cream cheese is so rich and smooth. It’s perfect for breakfast bagels, snacks, and more!

Top 4 cashew cream cheese recipes from across the web

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Simple Cultured Cashew Cream Cheese

Vegan Cashew Cream Cheese

VEGAN CREAM CHEESE

The Best Vegan Cream Cheese

Top 4 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 Best 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