Vegan Cream Cheese
Make this simple vegan cream cheese recipe to use as a spread on bagels or crackers! This versatile recipe makes a great ingredient for other recipes, like cream cheese frosting!
Servings 12 servings
- 1 1/2 cup raw cashews
- 2 tablespoons coconut oil (use refined)
- 1/4 cup vegan yogurt (plain, not vanilla)
- 2 teaspoons apple cider vinegar
- 1 teaspoon nutritional yeast flakes
- 1/2 teaspoon salt
- 2 tablespoons fresh chopped chives
- 2 tablespoons fresh chopped green onions
Heat 2 cups of water in a microwave until simmering, approximately 3 minutes. Pour hot water over raw cashews in small mixing bowl. Soak raw cashews in hot water for at least 1 hour.
Once soaked, drain cashews and pat dry with a kitchen towel.
Add cashews, coconut oil, yogurt, vinegar, nutritional yeast flakes, and salt to a blender. Pulse for several seconds. Then use a spatula to push down ingredients from the side of the bowl and pulse again. Repeat until smooth.
Pour into a sealable container and stir in any add-ins you prefer. Cover and refrigerate for 30 minutes.
Serve over bagels or crackers. Or use it as an ingredient in other recipes that call for cream cheese. Store in the fridge for up to 5 days or freeze up to 1 month.
Calories: 114kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 100mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg