Vegan Cream Cheese Recipes
VEGAN CASHEW CREAM CHEESE
Vegan cream cheese made with cashews.
Provided by DanaC
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
- Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
- Serve right away or let chill in the refrigerator before serving.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 11 g, Fat 14.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 101.7 mg, Sugar 2.2 g
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- Open your pack of silken tofu. If you are using regular tofu, drain and press it for a few minutes. Then, add the tofu to a blender or food processor with the vinegar, nutritional yeast, coconut oil, and salt.
- Blend until the consistency is smooth, approximately 2-5 minutes. Stop and scrape down the sides a few times throughout.
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- Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, salt and onion powder and blend. If you have a stick attachment with your blender then use this to push the cream cheese down onto the blades making it easier to blend. If you don't have a stick attachment then stop regularly and scrape down the sides and give it a stir and then continue until it's very smooth.
- Transfer the blended mix to a bowl and then add in the dried dill and stir or whisk it in.* Your cream cheese is now ready to use.
- Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it.
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