Vegan cream cheese

Based on 1 ratings

Julia Stephan

Senior Food Editor at Kitchen Stories

Difficulty

Easy 👌
10
min.
Preparation
0
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.