Description
A rich and creamy vegan cream cheese made from soaked cashews, perfect for spreading on bagels, crackers, or adding to your favorite dishes. This dairy-free alternative is flavorful with a hint of lemon and tang from apple cider vinegar, enhanced by fresh herbs or a spicy kick from jalapeño.
Ingredients
Scale
Base Ingredients
- 1.5 cups raw cashews (soaked for a creamy texture)
- 0.5 cups water (helps blend cashews)
- 3 tablespoons lemon juice (adds zesty flavor)
- 1 teaspoon apple cider vinegar (enhances taste)
- 0.25 – 0.5 teaspoon mineral salt (elevates flavor)
Add-Ins
- 3 tablespoons fresh chives (chopped)
- 1 small jalapeño (seeds removed and minced)
Instructions
- Soak Cashews: Soak the raw cashews in hot water for 5 to 10 minutes to soften and achieve a creamy texture; alternatively, soak in cool water for 2 to 3 hours. After soaking, drain and rinse them well to prepare for blending.
- Blend Ingredients: Place the soaked cashews, water, lemon juice, apple cider vinegar, and mineral salt into a high-speed blender. Blend thoroughly until the mixture becomes very smooth and creamy, ensuring there are no lumps.
- Add Flavorings: Stir in the chopped fresh chives or minced jalapeño according to your taste preference. Blend briefly again to incorporate these ingredients evenly into the cream cheese.
- Chill and Serve: You can enjoy the vegan cream cheese immediately for a softer texture or chill it in the refrigerator for about 30 minutes if you prefer a firmer spread. Store any leftovers refrigerated.
Notes
- Soaking time affects creaminess – longer soaking will yield a smoother texture.
- Adjust lemon juice and salt to taste for preferred tanginess and seasoning.
- For a spicier cream cheese, add more jalapeño or include seeds.
- Store the cream cheese in an airtight container in the fridge for up to 5 days.
- This cream cheese works great as a dip, sandwich spread, or bagel topping.
