The BEST Vegan Cream Cheese3 min read
If you happen to’ve been lacking cream cheese in your dairy-free life, your struggling is now over. We’ve put our heads collectively to carry you the BEST vegan cream cheese made with recognizable components! It’s thick, creamy, tangy, tremendous spreadable, and able to be greatest associates with bagels, frosting, and past.
Not solely does it look, really feel, and style pretty much as good as the actual factor, nevertheless it’s straightforward to make with simply 1 blender, 8 components, and half-hour required. Allow us to present you the way it’s executed!
Tips on how to Make Vegan Cream Cheese
This dreamy, savory unfold couldn’t be simpler to make! Merely soak, mix, and mix. Yep!
Every ingredient on this vegan cream cheese was rigorously chosen and performs a novel and essential function. First, we begin with cashews for a thick, creamy, and neutral-tasting base. Thanks, cashews! We love ya.
Subsequent, we add coconut yogurt, white vinegar, and lemon juice. The precise steadiness of those tart and tangy components is what makes this vegan cream cheese not simply good, however the BEST.
Subsequent, for savory, salty, and undeniably tacky taste, we add dietary yeast, white miso paste, and a little bit of sea salt. Lastly, we add melted coconut oil, which makes it ultra-creamy and in addition helps it change into spreadable after chilling!
We hope you LOVE this vegan cream cheese! It’s:
& SO straightforward to make!
Apply it to bagels, or in dips, frostings, cheesecakes, and past!
Love Vegan Cheese? Attempt these subsequent:
If you happen to do that recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 16 (2-Tbsp servings)
- 1 ½ cups uncooked cashews, soaked for 20 minutes in extremely popular water
- 1/3 cup water (plus extra as wanted)
- 2 ½ Tbsp unsweetened plain coconut yogurt (for store-bought, we desire Culina or CocoJune)
- 1 Tbsp dietary yeast
- 1 Tbsp distilled white vinegar
- 1 ½ Tbsp lemon juice
- 1 ¼ tsp white miso paste (or sub chickpea miso // find out about miso right here)
- 1/2 tsp sea salt
- 1/4 cup refined (odorless) coconut oil, melted (NOT virgin coconut oil or your cream cheese will style like coconut)
Add cashews to a heatproof bowl and canopy with scorching water by a minimum of 1-2 inches. Soak for 20 minutes, then drain and discard the soaking water.
To a high-speed blender, add the soaked cashews and all remaining components besides the coconut oil. Mix till very easy, utilizing the tamper as wanted to encourage mixing. You may add extra water 1 tablespoon at a time as wanted to assist mix (keep away from including greater than 1-2 tablespoons or it should change into runny).
Style and modify as wanted, including extra lemon juice for acidity, coconut yogurt for brightness, miso paste or dietary yeast for savory taste, or extra salt to style. We added a beneficiant pinch of salt.
When you’re pleased with the flavour, mix within the melted coconut oil.
Use immediately, or for a firmer “cream cheese” texture, switch to a container and chill for a minimum of 2 hours. Take pleasure in unfold on bagels or toast or as a dip for veggies and crackers.
Retailer in a sealed container within the fridge for as much as 1 week or within the freezer for as much as 1 month.
*Prep time and whole time don’t embrace non-compulsory chilling.
*Recipe as written makes ~2 cups cream cheese. Relying on the scale of your blender, it might have hassle mixing a smaller batch.
*Utilizing a meals processor, you may get a thicker consequence (use just one/4 cup water) nevertheless it undoubtedly received’t have the identical easy texture. We desire the silky easy textureachieved utilizing a blender. If utilizing a meals processor, mix for a minimum of 5 minutes.
*Diet info is a tough estimate.
Serving: 1 two-tablespoon serving Energy: 108 Carbohydrates: 4.2 g Protein: 2.6 g Fats: 9.5 g Saturated Fats: 4.7 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 3.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 90 mg Potassium: 99 mg Fiber: 0.6 g Sugar: 0.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 5 mg Iron: 0.9 mg