Cashew Cream Cheese

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Vegan cream cheese recipe made out of cashews! This recipe is so simple and easy to make and way healthier than store bought vegan cream cheese. It can be used as a spread on toast or bagels or as a base for other dips and dressings! All you need to make this vegan cream cheese recipe is cashews, water, salt, vinegar and a high powered blender!

VEGAN CREAM CHEESE INGREDIENTS:

• 1 1/2 cups raw cashews
• 2 tbsp champagne vinegar
• 1/4 tsp sea salt
• 1/2 cup water plus about 1 tbsp more if needed to blend

STEPS:

• Add all ingredients to high powered blender such as a Vitamix and blend on high for 30- 60 seconds until completely smooth. You may need to add 1 or 2 more tbsp of water to get it to blend easier. A nutribullet will also work, you just may have to stop every few seconds and scrape down the sides of the blender.
• Pour mixture into glass dish with a lid and place in fridge overnight or at least for 1 hour. It will thicken up as it sits in the fridge. Serve on toast, bagels, as a dip, or as a base for sauces and dressings. Keeps for about a week in the fridge.

NOTES:

• I don’t soak the cashews ahead of time because the Vitamix is powerful enough to blend the cashews completely smooth. Also as the cream cheese sits in the fridge it thickens because the cashew absorbs the water. If you soak them ahead of time the end result may be too runny.
• In place of champagne vinegar you can try a combination of lemon juice and apple cider vinegar. I love the sweet delicate flavor of champagne vinegar but lemon and ACV also works well.
• You can use this recipe as a base for other cheese dips/ spreads and dressings. Add a packet of french onion dip to this recipe and you will have vegan french onion dip! If you thin this cream recipe out you can also use it for a crema on top of recipes. It is a very useful and versatile recipe!

Try this cashew cream cheese recipe with my vegan smoked salmon carrot lox