This plant-based cream cheese recipe only takes 2 mins to blend together 4 simple ingredients! It’s a quick & tasty vegan cream cheese!
The recipe for this plant-based cream cheese is creamy, smooth, savoury, and cheesy! Everything you want in cream cheese but without dairy!
Recipe for Plant-Based Cream Cheese
Just like most of my plant-based cheese recipes, I use soaked cashews (instead of tofu) as the main ingredient to make it extra creamy! This cream cheese sauce is very creamy and if you add lemon juice, apple cider vinegar and salt, you’ll get a tangy and savoury cream cheese taste.
What is plant-based cheese made of? Most plant-based cheese is made of soy (like tofu) or nuts (like cashews).
For this recipe, all you need to do ahead of time is soak your cashews in water the night before or a few hours before you blend all the ingredients together. Soaking your cashews in water softens the nuts and makes it easier to blend, but also adds to the smoothness of your plant-based cream cheese.
All you need is a food processor and just 4 ingredients. Soaking the cashews the night before (or a few hours before or you can boil them in water for around 15-20 mins as a shortcut) you make this recipe will allow you to make this recipe in about 2 minutes!
The recipe is plant-based, vegan, soy-free, oil-free, and gluten-free.
Ingredients for Cream Cheese (Vegan)
- Cashews
- Lemon Juice
- Apple Cider Vinegar
- Salt
How To Make Plant-Based Cream Cheese
Start by making sure you have soaked cashews for your plant-based cream cheese! I recommend soaking cashews in water overnight to soften, or at least a few hours. A shortcut would be to boil the cashews in water for around 15-20 minutes.
If you haven’t soaked your cashews overnight, start making your plant-based cream cheese by boiling your cashews in water for around 15-20 mins. If you’ve soaked your cashews overnight or boiled them already for 15-20 mins, make your cream cheese by draining your cashews and then adding all ingredients (softened cashews, lemon juice, apple cider vinegar and salt) into a blender or food processor.
Blend on high until creamy and smooth: around a minute or longer until smooth. Scrape the sides of the food processor as needed. Add 1 tbsp of water, if needed, to help the blending process and to get the right consistency.
Store in a tightly sealed container in the fridge for up to 4-5 days and use as a plant-based cream cheese substitute for your breakfast or other meals!
Plant-Based Cream Cheese (4 ingredients)
Equipment
- Blender (high-speed) or Food Processor
- Bowl or Pot to soak cashews
- Spatula
Ingredients
- 1 cup Cashews soaked & softened (see instructions)
- 3 tbsp Lemon Juice or 1 whole lemon juiced
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Salt
- 1 tbsp water optional, if needed
Instructions
- Start by making sure you have soaked cashews for your plant-based cream cheese! I recommend soaking cashews in water overnight to soften, or at least a few hours. A shortcut would be to boil the cashews in water for around 15-20 minutes.
- If you haven't soaked your cashews overnight, start making your plant-based cream cheese by boiling your cashews in water for around 15-20 mins. If you've soaked your cashews overnight or boiled them already for 15-20 mins, make your cream cheese by draining your cashews and then adding all ingredients (softened cashews, lemon juice, apple cider vinegar, and salt) into a high-speed blender or food processor.
- Blend on high until creamy and smooth: around a minute or longer until smooth. Scrape the sides of the food processor as needed. Add 1 tbsp of water, if needed, to help the blending process and to get the right consistency.
- Store in a tightly sealed container in the fridge for up to 4-5 days and use as a plant-based cream cheese substitute for your breakfast or other meals!
Nutrition
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