You could either use tofu, plant-based yogurt, or sunflower seeds as a base. Here are two delicious recipes for sunflower cream cheese and tofu cream cheese. Unfortunately cashews are used as the base for this recipe and you can’t replace them with any other product them for the same result.īut no worries! If you’re allergic to cashews and nuts, you can still enjoy delicious vegan cream cheese. Could you make this recipe without cashews? Just freeze it in a small container and it will last in the freezer for around 2-3 months. Yes, it freezes really well, so you could just make a bigger batch and freeze it for later. The best way to store it is in a small air-tight container in the fridge. Recipe FAQs: What’s the best way to store the finished cream cheese? Or you could use the base to make a sweet cream cheese by adding blueberries, strawberries, or any other berries. I also love adding some sun-dried tomatoes for a change.
If you want you can also play around with the herbs a little bit. It’s really important to use unsweetened plant-based yogurt.Don’t cut down the recipe to a smaller batch size as most blenders need a certain amount of cashews to process them into a smooth cream.For best results, you should use a high speed blender as you want the cashew cream cheese to get really creamy and smooth. If you want to make it a little bit easier for your blender, you can also soak them overnight. It’s best to soak the cashews for at least 4 hours.If you’d like you could also add some red pepper flakes. Step: Season it with black pepper and stir in the fresh chives and cress. You want the cashew cream cheese to be super smooth without any chunks.Ĥ. This will take about 3-4 minutes depending on your blender.
Step: Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.ģ. If you want to make it easier for your blender you can also soak them overnight.Ģ. Step: Soak the cashews in water for at least 4 hours. This recipe couldn’t be much easier! It’s ready in just 5 minutes and all you have to do is follow these four easy steps:ġ. Nutritional Yeast – adds a bit of a “cheesy” flavor.Cashews – Make sure to use raw cashews, not roasted and salted.Fresh Chives and Cress – I like fresh best, but you could also use frozen herbs.Plant-Based Yogurt – This recipe works well with plant-based yogurts.I decided to make a version with fresh herbs and garlic, but of course you could also make a plain version. They work great in this recipe!Ĭashews have a mild flavor and with a bit of water you can blend them in a high speed blender until you’ve got a smooth cream. I’ve experimented quite a bit with dairy-free cheese alternatives and I think cashews are just the perfect base for plant-based cheese. Believe me, it’s pretty addictive! Why This Recipe Works Or stir it into your pasta sauce for a change. Spread it on your favorite bagel or enjoy it with some veggie sticks or crackers. Kiss your dairy products goodbye and say hello to this delicious vegan cashew cream cheese with garlic and fresh herbs! This vegan cream cheese is incredibly creamy, garlicky, and super delicious spread on a fresh bagel or toast. And it’s ready in just 5 minutes!
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