The BEST Homemade Vegan Cream Cheese!
I grew up loving cream cheese. I would add it to my bagels, pizza, sandwiches, and even dip veggies into it. My taste buds just could not get enough.
When I made the swap to a plant based lifestyle, I immediately missed the cream cheese. I used store bought substitutes but, my goodness, did those add up on the receipt. Lucky for you, I figured out how to make it at home and it’s way better than any store bought. Another bonus? It saves money AND you can add extra ingredients to make it perfect for YOU!
Nowadays, when I lather on my homemade vegan cream cheese onto toast with all the fixings like you see above, my belly doesn’t ache, I no longer break out, and I feel energised vs sluggish. Plant power, baby. It’s a miracle.
For fun additions to this recipe, try adding everything bagel seasoning, a mix of different herbs, etc. I love to browse the cream cheese section at the local shops and see what new flavours they have and then recreate them in my kitchen! I’m such a cooking nerd haha.
Love this Homemade Vegan Cream Cheese?
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What you will need for The BEST Vegan Cream Cheese!:
Cashews (Yes you can sub for sunflower seeds!)
Unsweetened Non-dairy Yogurt
Sea Salt & Pepper
5 Minute Vegan Cream Chese
- 2 cups cashews soaked overnight, rinsed and drained
- 1/2 cup unsweetened non-dairy yogurt
- 4 cloves garlic minced
- 1/2 lemon juiced (4 tbsp)
- 1/2 tsp dill
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- Soak the cashews overnight or in boiling water for 20 minutes. Even with a high speed blender, I find this helps a LOT with extra creaminess.
- Rinse and drain the cashews. Add all ingredients to a high speed blender and blend until smooth. Taste test and adjust as needed.
- Use the cream cheese on bagels or even delicious plant based sandwiches. Store in the refrigerator in an airtight container for up to a week.
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