Healthy Cream Cheese
This vegan cream cheese is creamy, tangy, and perfect as a spread or dip, all while being made entirely from whole foods. Enjoy!
Servings: 8 servings
Calories: 94.5kcal
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.
Nutrition
Calories: 94.5kcal