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 Stephan

Senior Food Editor at Kitchen Stories

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

Related videos

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.