Vegan Cream Cheese

Name: Vegan Cream Cheese
Prep time: 10 min
Total time: 10 min
Yield: 7
Cuisine: American
Ingredients: 1 ½ cups raw cashews; ½ cup plain dairy free yogurt; 4 teaspoons white vinegar; 2 teaspoons lemon juice; ½ teaspoon sea salt; 1 - 1 1/2 cups freeze dried berries of choice; 1/2 - 1 cup finely chopped veggies of choice

10 mins prepServes 7

This is hands down the best Vegan Cream Cheese recipe I’ve ever made. It takes just 10 minutes with cashews, lemon juice, and dairy-free yogurt. My kids spread it on everything from bagels to toast, and it tastes better than anything you can buy in the grocery store.

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What you need

cup raw cashews, , soaked overnight then rinsed, drained and dried well (see note)

cup dairy-free yogurt, , there are many brands but the tangier they are the better

tsp white vinegar

tsp lemon juice

tsp fine sea salt

cup Freeze Dried Raspberries

cup vegetable, , make sure to use low moisture veggies like carrots, peppers, onions, etc to preserve the texture

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Instructions


0 Put all ingredients into a food processor and process until creamy and smooth. Make sure that your cashews are dried as it’s easy to get extra water into the mix and change the overall texture. 
1 This may take up to 10 minutes depending on your processor. Stop every few minutes to scrape down the sides of the bowl.
2 If you are adding freeze dried fruit add it at the start for a smooth result and towards the end if you want it with chunks. If you are adding veggies, add them in at the end and pulse to incorporate.
3 When done, store in an air tight container in the fridge and enjoy! It will firm up the colder it gets.

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Vegan Cream Cheese

What you need

Instructions

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