Vegan cream cheese

Based on 1 ratings
Julia

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 👌
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.