Vegan Cream Cheese

A creamy, lush, and utterly delicious spread that brings all the flavor without the dairy.

Prep Time 15

Total Time 15

Course Spread

Cuisine Vegan

Servings 4 servings

1.5 cups Cashews, dried, unroasted, and unsalted Soaked for at least 4 hours or quick soak in boiling water for 15-20 minutes.
1 clove Garlic
1 tablespoon Lemon juice
2 tablespoons Nutritional yeast
1 teaspoon Italian seasoning
0.125 teaspoon Ground black pepper
0.5 teaspoon Salt
1 tablespoon Water or plant-based milk Adjust for desired consistency.

Step 1: Soak the cashews in water for at least 4 hours or quick soak in boiling water for 15-20 minutes.
Step 2: Drain and rinse the soaked cashews under cool running water.
Step 3: In a high-speed blender, add the soaked cashews, garlic, lemon juice, nutritional yeast, Italian seasoning, ground black pepper, salt, and water or plant-based milk. Blend until smooth and creamy.
Step 4: Adjust the consistency by adding more water or plant-based milk if needed, and blend again.
Step 5: Taste and adjust seasoning with more lemon juice, salt, or garlic as desired.
Step 6: Transfer to an airtight container and chill in the refrigerator for at least an hour before serving.

Store in an airtight container in the refrigerator for 5 to 7 days. Can be frozen for longer storage.

Keyword Easy