Vegan cream cheese

Name: Vegan cream cheese
Prep time: 10 min
Cook time: 10 min
Total time: 1530 min
Yield: 4 Servings
Ingredients: 3.5 oz cashews; 3.5 oz blanched almonds; 2 tbsp unsweetened soy yogurt; 0.5 tsp apple cider vinegar; 0.5 tsp salt; salt; water; parsley (for serving); chives (for serving)

Based on 1 ratings

Julia

Editor

“Making homemade vegan cream cheese is easier than you might think and actually only requires a few ingredients. I love to use a combination of blanched almonds and cashews, but you can also just go for one type of nut. Use any kind of plant-based yogurt, but make sure to use an unsweetened one. Afterwards, you can refine the vegan cream cheese with any herbs of choice, even some spices, or finely chopped bell peppers and scallion.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

1520

min.

Resting

Ingredients

Servings:-4+

100 g	cashews
100 g	blanched almonds
2 tbsp	unsweetened soy yogurt
½ tsp	apple cider vinegar
½ tsp	salt
	salt
	water
	parsley (for serving)
	chives (for serving)

Metric

Imperial

Utensils

bowl
liquid measuring cup
sieve
food processor
plastic wrap
knife
cutting board

Step 1/3
- 100 g cashews
- 100 g blanched almonds
- water
- bowl
- liquid measuring cup
Add cashews and blanched almonds to a bowl or liquid measuring cup, cover with water and let soak overnight.
Step 2/3
- 2 tbsp unsweetened soy yogurt
- ½ tsp apple cider vinegar
- ½ tsp salt
- sieve
- food processor
- plastic wrap
Drain cashews and almonds and add to a food processor along with yogurt, apple cider vinegar, and salt. Blend until smooth. Cover with plastic wrap and let sit at room temperature for approx. 24 hours.
Step 3/3
- salt
- parsley (for serving)
- chives (for serving)
- knife
- cutting board
Finely chop herbs of choice, such as parsley and chives, and add to the cream cheese. Season with salt to taste. Store in the fridge for 5 – 7 days.