Vegan cream cheese

 The Tastiest Vegan Cream Cheese 



This cream cheese is probably the best cream cheese I’ve ever had and guess what? it’s completely vegan! Going vegan doesn’t mean giving up your favorite foods.

It’s just about making the food you love without the use of animals in the process. And trust me it’s possible! 


Out of ALL the non vegan foods, cream cheese is the one I missed the most. I remember always making myself a bagel for breakfast back when I went to school. I worked hard on creating a cream cheese that tastes and looks like cream cheese. After doing some recipe hunting and trying a good amount of cream cheese recipes I was out of luck. So I decided to make my own. And this one is smooth, creamy, spreadable and tastes a lot like cream cheese. The best part is it is dairy free and ridiculously easy to make. Let’s get started.


Ingredients: 


Cashews: the main ingredient in this is cashews. Cashews are a must to get the best cream cheese ever. They will make your cream cheese creamy and full of flavor. I’ve tried it with almonds but it was hard to get the cream cheese to be smooth since it ended up chunky, even after soaking. I tried tofu and it turned out almost flavorless. So cashews are a go to!


Apple cider vinegar & lemon juice: to give give the cream cheese a nice tang. (Trust me you won't taste the vinegar.)


Miso paste: I’m using light colored miso. I’m a huge fan of using miso in cream cheeses! You don’t want your cream cheese too salty or unsalted. Miso is lightlysalty, earthy, and tangy thanks to its long fermentation process. And it will make your cream cheese more smooth and help with the fermentation process. Feel free to use salt if you don’t have miso.  


Refined coconut oil: I like to use coconut oil to help the cream cheese be more smooth and spreadable, and to help with the fermentation process.


Dill: I love adding dill into my cream cheese for more flavor, but keep in mind adding too much will make your cream cheese on the greener looking side when it comes to color. 


Garlic powder 


Vegan store bought cream cheese: So we might be slightly "cheating" and using some cream cheese, but it sure will make it more cream cheesy. If you want to stick to all natural you could use coconut cream instead but the flavor will be slightly different in the end.


Salt: Even though we added miso (which gives it a salty taste) I still like to add a little bit of salt to the cream cheese.


HOW TO MAKE VEGAN CREAM CHEESE


Soak raw cashews over night or in water for a minimum of 4 hours but I recommend a good 8 hours or more because we don’t want any chunks of cashews in our cream cheese. 


Once your cashews are more soft drain them and add to a blender or a food processor along with the lemon juice, coconut oil, vinegar, miso, salt, and cream cheese. Taste and add more miso if desired.




Blend using a high performance blender or a food processor for a couple of minutes until the cashews are fully blended through and you are left with a smooth and nice consistency.




put it into a container and keep it in the fridge for a couple of hours so the cream cheese firms up even more! Store leftovers covered in the fridge for up to two weeks. I hope you enjoy this vegan cream cheese as much as I do. Measurements down below!







  • 1 cup raw cashews
  • 2 tbsp refined coconut oil 
  • 1 tsp lemon juice
  • 1 & 1/2 tsp apple cider vinegar 
  • 2 teaspoons white miso paste
  • ¼ teaspoons salt 
  • 1/3 tsp garlic powder 
  • 2 tbsp vegan cream cheese or coconut cream
  • 1 tbsp finely chopped dill 


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