Vegan cream cheese

Vegan cream cheese

Based on 1 ratings
Julia Stephan

Julia Stephan

Community member

"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 👌

Preparation

10 min

Baking

0 min

Resting

1520 min

Ingredients

2Servings
50 g
cashews
50 g
blanched almonds
1 tbsp
unsweetened soy yogurt
¼ tsp
apple cider vinegar
¼ tsp
salt
salt
water
parsley (for serving)
chives (for serving)
MetricImperial

Utensils

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

How-To Videos

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Homemade non-dairy yogurt

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  • Step 1/3

    • 50 g cashews
    • 50 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

    • 1 tbsp unsweetened soy yogurt
    • ¼ tsp apple cider vinegar
    • ¼ 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.

  • Enjoy your meal!

    Vegan cream cheese

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