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how to make vegan cream cheese

Ultimate Vegan Cream Cheese

This ultimate vegan cream cheese is a creamy, tangy spread made with simple ingredients. Perfectly versatile, you can enjoy it plain, or add herbs and spices to customize. Easy to make and perfect for bagels or crackers!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Snack
Cuisine: Vegan
Calories: 333
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups raw cashews, soaked
  • 1/4 cup unsweetened non-dairy yogurt
  • 1/3 cup lemon juice
  • 2 tablespoons refined coconut oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1 teaspoon onion powder
  • 3 tablespoons chopped chives

Method
 

  1. Soak the cashews overnight in cool water or for at least 30 minutes in hot water. Drain and rinse the soaked cashews.
  2. In a food processor or high-speed blender, combine the soaked cashews, non-dairy yogurt, lemon juice, coconut oil, apple cider vinegar, salt, and onion powder. Blend until very smooth, scraping down the sides as needed.
  3. Adjust seasoning to taste, adding more lemon juice or salt if needed. If desired, mix in chopped chives for a flavorful twist.
  4. Transfer the vegan cream cheese to a storage container and refrigerate for at least 1 hour before serving. The longer it sits, the firmer it becomes.
  5. Serve on bagels, with crackers, or as a versatile ingredient in recipes. Enjoy your delicious, homemade vegan cream cheese!

Notes

Nutrition Information Source: Data from USDA FoodData Central Values are approximate and may vary based on specific brands and preparation methods.