One of my all-time favorite breakfast foods is a warm, toasted bagel spread with this healthy cashew cream cheese. I call it “breakfast in less than 5 minutes” because it’s so simple, yet satisfying. And, believe me, it’s so good!
When I initially began embracing more plant-based foods, I never thought I’d find a vegan cream cheese substitute that tastes as good, if not better. The texture of this vegan alternative is incredibly smooth, and the flavor is mild with a slight tang, similar to typical cream cheese, but with some rich, nutty flavor that adds something unique.
The best thing about this homemade cashew cream cheese is that it’s made with simple, nutritious ingredients. It is primarily made with raw cashews, with no added oil. So this spread gives you some good fat and even some protein!
Why You’ll Like Cashew Cream Cheese?
- Easy to make
- Very rich, smooth, and creamy
- Vegan
- Healthy
- No artificial flavors or preservatives
- Perfect for spreading on toast, bagels, and crackers.
- Customizable
Is Cashew Cream Cheese Healthy?
Of course. This cream cheese is made with cashews, which are high in protein, fiber, and good fats. They are also rich in many vitamins, minerals, and useful plant components that are good for your health.
Cashews can support strong bones and muscles because they are an excellent source of protein, phosphorus, calcium, magnesium, and vitamin K.
Additionally, cashews are rich in antioxidants, including lutein, selenium, vitamin C, and zeaxanthin, that shield the eyes from harmful free radicals.
Like other nuts, cashews may help with heart health, blood sugar regulation, and weight loss.
What Does Cashew Cream Cheese Taste Like?
This vegan cream cheese tastes much closer to the dairy version. Lemon juice gives the cream cheese its tangy flavor, while salt gives it a savory touch. For an easy and delectable vegan twist, spread it over anything you would typically use cream cheese on.
Recipe Tips
- Use raw cashews, not roasted. Roasted cashews bring up a nutty flavor, which we don’t want.
- Don’t skip soaking the cashews as it helps soften them and yields a smoother cashew cream.
- If you’re pressed for time and can’t soak the cashews for longer, you can soften them by soaking them in boiling water for at least an hour.
- For the finest results, use a high-quality, high-speed blender.
Ways To Use Cashew Cream Cheese
Spread it over crackers, toast, bagels, and anything else you have in your pantry. You can also alter this recipe to be sweet or savory. You can then top it with something from the following list:
- Fruit preserves
- Black pepper and chives
- Sliced fruit and cinnamon
- Red pepper flakes and avocado
- To keep it simple, add cucumber and freshly ground pepper.
There are so many delicious ways to use and enjoy this cashew cream cheese. To be honest, it’s hard to select one.
Storage Directions
Pour this vegan cream cheese into an airtight container or jar and keep it in the refrigerator for five to seven days.
You may freeze cashew cream cheese for two to three months. Defrost it in the refrigerator overnight. Blend it in a blender or food processor before using if it has a lumpy consistency.
Healthy Cream Cheese
Equipment
- 1 Food Processor or Blender
Ingredients
- 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ¼ cup water
- 1 tablespoon nutritional yeast
- 1 clove garlic
- 1 teaspoon chickpea miso paste (optional)
- ½ teaspoon sea salt (or to taste)
- fresh herbs (optional, for flavoring, such as chives, dill, or parsley)
Instructions
- Soak the Cashew. Place the raw cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight to soften. Drain and rinse before using.
- Blend the ingredients. In a high-speed blender or food processor, combine the soaked cashews, lemon juice, apple cider vinegar, water, nutritional yeast, garlic, miso paste, and sea salt.
- Blend on high speed until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
- If the cream cheese is too thick, you can add a little more water, one tablespoon at a time, until you reach your desired consistency.
- (Optional) If you want to add herbs for additional flavor, finely chop your chosen fresh herbs and stir them into the cream cheese by hand.
- Transfer the cream cheese to a container with a lid and refrigerate for at least 1-2 hours to let the flavors meld and the texture to firm up slightly.
- Enjoy your vegan cream cheese spread on bagels, toast, crackers, or as a dip for veggies.
Notes
- Storage: Store the vegan cream cheese in an airtight container in the refrigerator for up to 5-7 days.
- Variations: Experiment with different flavorings such as roasted red peppers, sun-dried tomatoes, or a touch of smoked paprika for a unique twist.
