vegan cream cheese

5 Minute Vegan Cream Cheese is made with whole food ingredients and is ridiculously easy to make. It tastes amazing, too!&nbsp;

5 Minute Vegan Cream Cheese

raw cashews, soaked

unsweetened non-dairy yogurt

lemon juice

apple cider vinegar

salt

chives

onion powder

Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be.

Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed.&nbsp;

Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated.&nbsp;

Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired.

Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you’ll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.

Vegan Fettuccine Alfredo

kosher salt,

fettuccine, linguine

olive oil butter

garlic cloves, thinly sliced

nutritional yeast

lemon juice,

nutmeg

Black pepper,

Vegan Parmesan (optional)

yeast

cashews, pine nuts

fine sea salt

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.

While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.

To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.

When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

Try this ultimate vegan bagel sandwich recipe loaded with cashew cream cheese and delicious vegan lox. This is one of my favourite vegan lunch ideas. The vegan lox bagel! It&#x27;s just the same as salmom and cream cheese only its completely VEGAN!

Vegan Bagel Sandwich with Vegan Lox & Cashew Cream Cheese 

carrots

tbsp of liquid smoke

tbsp of soya sauce

Worcester sauce

nori sheet (optional)

cashews

oat milk

bagels

chives (optional)

Start by adding the cashews and soaking overnight...

Start by adding the cashews and soaking  overnight in water. If you don't have time add hot water and leave for 1 to 2 hours.

Prepare a baking tray with baking paper and...

Prepare a baking tray with baking paper and pre-heat the oven to 350 f (180 c).

Add the carrots after washing and sprinkle with...

Add the carrots after washing and sprinkle with salt.

Baked for 30-35 minutes

Turn occasionally

Once semi soft remove from the oven and...

Once semi soft remove from the oven and allow them to cool down.

In a bowl add the liquid smoke, soy...

In a bowl add the liquid smoke, soy sauce, lemon juice and vegan worcester sauce. This is going to be the marinade of the lox. If you like the fishy flavours smash the nori sheet into tiny pieces and add it to the marinade. I am not a fan of this flavour personally.

Once the carrots are cool enough to handle...

Once the carrots are cool enough to handle take a vegetable peeler and slowly shave the lox until the carrot is almost gone. Be careful of your fingers!

Add the carrot lox to the marinade and...

Add the carrot lox to the marinade and put it into the fridge for a minimum of 30 minutes.

Meanwhile, strain the cashews and add them to...

Meanwhile, strain the cashews and add them to the blender with the onion powder, nutritional yeast and lemon juice. You will need to blitz for up to ten minutes.

Add the oat milk to the cashews in...

Add the oat milk to the cashews in the blender to get the right consitency just a little bit at a time.

The consistency shoud be smooth and creamy, make...

The consistency shoud be smooth and creamy, make sure to taste test. Once you have it right, (optional) you can add chopped chives by folding it in.

Add the mixture to a pot with a...

Add the mixture to a pot with a lid and put in the fridge allowing it to form into a spread.

Toast the bagel lightly until warm, add a...

Toast the bagel lightly until warm, add a big dollop of the cream cheese to the bottom and load with the vegan lox you made earlier.

Top with chives if you like and serve...

Top with chives if you like and serve immediatelty! Add a wedge of lemon to the plate for garnish!

How to make creamy vegan Cashew Cheese- a simple vegan alternative that can be whipped up in minutes! Use this like you would cream cheese or ricotta. Allow 3 hours of soaking time! ( Or soak cashews overnight.)

Cashew Cheese 

raw cashews, soaked in water, 3-24 hours

water

Soak Cashews in water for 3 hours (or up to 24 hours refrigerated). Drain the cashews saving the water.

Place the cashews in a food processor with the salt and vinegar and pulse repeatedly. Scrape down the sides and continue blending, repeating if necessary.

Add the cashew water, with the motor running, a tablespoon at a time to get the desired consistency. I typically add 3-4 tablespoons. Then blend for 1-2 minutes.

Taste and feel free to add any optional additions.

For a smoky flavor add 1/4 -1/2 teaspoon smoked paprika.

Easy to make and worth the wait. I soaked the cashews for 24 hours, seasoned with salt, ACV and nutritional yeast, served over a toasted GF everything bagel with avocado, red onion and lemon pepper.

Deliciously creamy and cheesy vegan cream cheese! This super easy recipe is divine spread on bread or crackers and ridiculously close to the 'real thing'!

Vegan Cream Cheese

Lemon

Coconut Cream ((120 milliliters) Canned, Full Fat, Unsweetened)

tsp Distilled White Vinegar

Salt

tsp Onion Powder

tsp Dried Dill (Optional)

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.

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.

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.

https://embed.mediavine.com/videos/xn90h3qh1tryffdvcerh

Vegan Cream Cheese - Loving It Vegan. Deliciously creamy and cheesy vegan cream cheese. This easy recipe is divine spread on bread or crackers and is ridiculously close to the ‘real thing’.

Vegan Cream Cheese - Loving It Vegan

Homemade tofu cream cheese is a wonderful thing to have lying around in your fridge. Low-fat, dairy-free, nut-free, and gluten-free, it can be put to a number of other uses in the kitchen.

Tofu Cream Cheese (Oil-Free)

oz (400 g) plain extra-firm tofu

lemon

white miso paste ((optional, see GF note))

dill ((plus more to taste, optional))

Water milk

Chives ((optional))

If using extra-firm tofu, you shouldn&#39;t need to press the water out of it. Simply drain, break into chunks, and add to a food processor.

Add the apple cider vinegar, lemon juice, nutritional yeast, miso paste, dill, and a pinch of salt. Blend for a minute or two, stopping to scrape down the sides as you go.

If the mix is looking too thick or crumbly after a couple of minutes, add a little water or plant-based milk and blend again until smooth. I&#39;d start with a few tablespoons of extra liquid and work up from there as necessary.

Once you have a smooth consistency, mix in chopped chives (optional) and adjust the seasoning to taste. I&#39;ll sometimes add a little extra salt and/or lemon juice.

Enjoy the tofu cream cheese on oatcakes, as a dip, or in savoury dishes such as sandwiches or pasta sauce (see notes).

Authentic tasting homemade vegan cream cheese made in any flavor you like.

14 oz package extra-firm tofu ((water-packed))

refined coconut oil (melted)

Drain and press your tofu very well getting out as much liquid as possible.  You can just squeeze it with your hands because it will get all broken up anyway. 

Put the pressed tofu into a medium-sized bowl.

Add melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt.

Blend with an immersion blender for about 2 minutes working all the ingredients together until it's smooth and creamy.

Add any flavorings that you wish and stir them into the cream cheese with a spoon or spatula

https://content.jwplatform.com/videos/OCzfEIn9.mp4

Easy vegan cream cheese made from tofu and flavored any way you like.

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

VEGAN CREAM CHEESE

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 🤗

If you&#39;ve dreamed of a tangy and delicious vegan cream cheese that isn&#39;t made with nuts, coconut, or oil, you&#39;ve found it! This recipe combines tofu, oat cream, and agar for a dairy-free cream cheese that&#39;s perfectly firm yet spreadable! Enjoy on crackers, bagels and toast, and use it for sweet and savory dips. So many possibilities! Yield: makes about 1 cup

Vegan Cream Cheese (Tofu & Oat Milk, No Nuts!)

old fashioned rolled oats (see Note 1)

extra-firm tofu (half of a standard package)

vegan lactic acid powder or white vinegar

garlic powder, optional (omit for sweet uses)

agar powder

To make the oat cream, combine oats and water in a blender. Blend on high for 30 seconds with a high-speed blender or 1 minute with a standard blender. Don&#39;t worry about it becoming &quot;slimy&quot; because we actually want that for this recipe. Strain the milk with a nut milk bag (save the oat pulp for another use, like cookies). You should have about 1/3 cup of thick oat milk.

Next, gently squeeze the tofu over the sink to remove some of the water. Place in a blender with the oat milk, and blend until smooth. Add the lemon juice, lactic acid or vinegar, ½ tsp salt, and garlic powder, if using. Blend again.

Taste and adjust the flavors as desired (I usually add another ⅛ tsp salt unless I plan to sweeten the cream cheese). It should taste very salty and tangy at this stage because the flavors will mellow. Add the agar powder, and blend again for a few seconds to incorporate.

Cook

Transfer the mixture to a small saucepan. Over medium-low heat, whisking frequently, slowly bring to a simmer. When bubbles start to rise to the surface, reduce heat to low so it doesn&#39;t scald. Whisking constantly, cook for 2 more minutes. This activates the agar.

Transfer

Immediately transfer to a ramekin or small bowl. Press a piece of plastic wrap  onto the surface to prevent a skin from forming.

Chill

Refrigerate tofu cream cheese for at least 1 hour, preferably longer. It tastes best the next day after the flavors have had time to mellow.

Make this super quick and easy vegan cream cheese with cashews, tofu and oat milk. It tastes fantastic, it has a creamy texture and it's perfect for breakfast. Spread it on your whole grain bread and enjoy! 

cashew

wt. oz tofu

fl oz coconut milk (from a can)

olive oil

garlic

tbsp vinegar

tbsp agar agar

Quick & Easy Vegan Cream Cheese

Soak the cashews in

Soak the cashews in hot water for 30 minutes or in cold water, overnight. Drain, rinse and add to a blender.

Add the tofu, the

Add the tofu, the lemon juice, the olive oil, garlic, salt, coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and add a little more salt or lemon juice if needed.

In a small saucepan,

In a small saucepan, add oat milk and the agar agar. Bring to a gentle boil mixing continuously until the agar agar is fully dissolved and the mixture is thickened.

Add the agar agar

Add the agar agar mixture to your blender and blend again until everything is fully combined.

Transfer to an air-tight

Transfer to an air-tight container and cool in the fridge for 1-2 hours. Enjoy!

How to make Vegan Cream Cheese

Ridiculously easy to make, this Vegan Cream Cheese is fabulous smeared on bagels, muffins, crackers, or celery sticks. Deliciously simple for breakfast and snacks!

Easy Vegan Cream Cheese

raw cashews

oz silken soft tofu (1/4 of the block)

white vinegar

garlic powder

To make this recipe, you’ll need either a high-power blender (I love my Vitamix) or a food processor.

Begin by soaking the raw cashews in hot water for at least 30-minutes to 1-hour. Don’t skip this part just because you have a high-power blender that can handle the nuts. My Vitamix can blend up raw cashews without a problem and do it often, but soaking is necessary for getting the right creamy texture for this recipe.

Once the cashews have softened, drain the water, and add the nuts to your blender or food processor.

Add all of the other ingredients and blend until nice and smooth. Because it’s such a small amount, at approximately 2-cups, you’ll likely need to stop and scrape down the sides as needed to keep in processing smoothly. If needed, add a tablespoon of your favorite plant milk to make the blades spin.

Use it immediately or chill in the refrigerator. It will firm up even more after chilling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611931964/ipyqmhjfjpfp3iifwiz5.mp4

Healthy plant-based diet breakfast options seem to be a very popular concern for those who are contemplating adopting a whole food plant-based (WFPB) lifestyle. So, I have compiled a list of 17 no-oil vegan breakfast ideas that will help you feel great throughout the day!

Healthy Vegan Breakfast Recipes

Make your own vegan cream cheese using just 3 ingredients, and NO cashews. It's delicious, easy, and perfect for savory recipes, frostings, cheesecakes, and more!

3-Ingredient Vegan Cream Cheese - For baking and cooking!

(920 mL) unsweetened soy milk*

(76 g) salted vegan butter*, melted and cooled

Heat: 

In a large saucepan, add in the soy milk and 1/3 cup (67 g) of  the lemon juice. Stir to combine. Then place the saucepan on medium high heat, and let the soy milk mixture heat and boil until the curdles have bubbled to the top and puffed up (see photos). This will take about 5-7 minutes.

While the soy milk is heating: 

Grab a large bowl and place a sieve over the top of it. Place your cheesecloth in the sieve (see blog post photos). Make sure you have enough cheesecloth to twist the ends together and squeeze the cream cheese mixture liquid out.

Strain: 

Once the soy milk mixture has boiled, remove the saucepan from heat, and pour the mixture into your cheesecloth lined sieve over the bowl. Allow the liquid to drain from the clumps of soy milk, and let the mixture cool off for 10 minutes before squeezing out more liquid. The soy milk curds will be really hot, so allow it to cool first for 10 minutes before straining anymore.

Squeeze the remaining liquid from the cheese curds: 

Once the mixture is cool enough to handle, clump the top of the cheesecloth together with the curds inside and gently squeeze any remaining liquid from the curds into the bowl. Remove the cheesecloth from the bowl. You&#8217;ll see that the curds inside should almost resemble a cottage cheese appearance, but a little drier.

Blend: 

Add the soy milk curds to a food processor or high speed blender, along with the melted vegan butter and remaining 1 tbsp of lemon juice. Blend until creamy, about 1-2 minutes, scraping down the sides as needed. It should be super silky smooth. Taste the mixture to see if you need a touch more lemon juice or if it&#8217;s just right for your taste preference. See blog post for flavor variations!

Chill: 

Scrape the mixture into a glass storage container and seal with the lid. Place the vegan cream cheese into the fridge to chill for at least 3 hours, but preferably overnight.

Spread, blend, bake, and enjoy! 

When ready, your vegan cream cheese will be perfectly spreadable for bagels, toast, or to use in both sweet and savory recipes!

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Top Tags

5 Minute Vegan Cream Cheese

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Cashew Cheese

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