The BEST Vegan Cream Cheese
Must you’ve been missing cream cheese in your dairy-free life, your struggling is now over. We’ve put our heads collectively to hold you the BEST vegan cream cheese made with recognizable components! It’s thick, creamy, tangy, great spreadable, and in a position to be biggest mates with bagels, frosting, and previous.
Not solely does it look, actually really feel, and magnificence almost nearly as good because the true issuenonetheless it’s easy to make with merely 1 blender, 8 componentsand half-hour required. Enable us to current you the best way it’s carried out!
Learn the way to Make Vegan Cream Cheese
This dreamy, savory unfold couldn’t be less complicated to make! Merely soak, combine, and blend. Yep!
Each ingredient on this vegan cream cheese was rigorously chosen and performs a novel and obligatory place. First, we start with cashews for a thick, creamy, and neutral-tasting base. Thanks, cashews! We love ya.
Subsequent, we add coconut yogurt, white vinegar, and lemon juice. The proper stability of these tart and tangy components is what makes this vegan cream cheese not merely good, nonetheless the BEST.
Subsequent, for savory, salty, and undeniably cheesy style, we add dietary yeast, white miso paste, and a bit little bit of sea salt. Lastly, we add melted coconut oil, which makes it ultra-creamy and likewise helps it become spreadable after chilling!
We hope you LOVE this vegan cream cheese! It’s:
Thick
Creamy
Savory
Tangy
Utterly spreadable
& SO easy to make!
Apply it to bagels, or in dips, frostings, cheesecakes, and previous!
Love Vegan Cheese? Try these subsequent:
Must you try this recipe, inform us! Depart a comment, worth it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 16 (2-Tbsp servings)
Cease your show display screen from going darkish
- 1 ½ cups raw cashews, soaked for 20 minutes in very fashionable water
- 1/3 cup water (plus additional as needed)
- 2 ½ Tbsp unsweetened plain coconut yogurt (for store-bought, we wish Culina or CocoJune)
- 1 Tbsp dietary yeast
- 1 Tbsp distilled white vinegar
- 1 ½ Tbsp lemon juice
- 1 ¼ tsp white miso paste (or sub chickpea miso // research miso proper right here)
- 1/2 tsp sea salt
- 1/4 cup refined (odorless) coconut oil, melted (NOT virgin coconut oil or your cream cheese will type like coconut)
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Add cashews to a heatproof bowl and cover with scorching water by a minimal of 1-2 inches. Soak for 20 minutes, then drain and discard the soaking water.
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To a high-speed blenderadd the soaked cashews and all remaining components moreover the coconut oil. Combine until very clear, using the tamper as needed to encourage mixing. You presumably can add additional water 1 tablespoon at a time as needed to help combine (stay away from together with higher than 1-2 tablespoons or it’ll become runny).
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Model and modify as needed, together with additional lemon juice for acidity, coconut yogurt for brightness, miso paste or dietary yeast for savory style, or additional salt to type. We added a generous pinch of salt.
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While you’re pleased with the flavour, combine inside the melted coconut oil.
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Use immediately, or for a firmer “cream cheese” texture, change to a container and chill for at least 2 hours. Get pleasure from unfold on bagels or toast or as a dip for veggies and crackers.
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Retailer in a sealed container inside the fridge for as a lot as 1 week or inside the freezer for as a lot as 1 month.
*Prep time and full time do not embrace elective chilling.
*Recipe as written makes ~2 cups cream cheese. Counting on the scale of your blender, it may need trouble mixing a smaller batch.
*Using a meals processor, it’s possible you’ll get a thicker finish outcome (use just one/4 cup water) nonetheless it positively obtained’t have the equivalent clear texture. We would like the silky clear textureachieved using a blender. If using a meals processor, combine for at least 5 minutes.
*Vitamin information is a troublesome estimate.
Serving: 1 two-tablespoon serving Vitality: 108 Carbohydrates: 4.2 g Protein: 2.6 g Fat: 9.5 g Saturated Fat: 4.7 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 90 mg Potassium: 99 mg Fiber: 0.6 g Sugar: 0.8 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 5 mg Iron: 0.9 mg
