I’ll come right out with it… I never liked cream cheese!
I’m a firm believer that there’s nothing better than a toasted bagel with peanut butter, banana slices, and a few hemp seeds sprinkled on top.
Bill, on the other hand, absolutely loves it.
When Bill first tasted this vegan cream cheese, he questioned whether it was vegan or not. What a freaking compliment; that’s what I like to hear!
Him saying this made me want to try it out too and (I can’t believe I’m saying this about any kind of cream cheese)… it was so freaking delicious.
We may not be vegan anymore, but Bill’s 100% sold on this. He refuses to buy cream cheese from the store – if it’s not homemade, he doesn’t want it!
Made with just a few ingredients and super customizable, this vegan cream cheese may become your new addiction – you’ve been warned!
I’ve seen a ton of variations of vegan cream cheese recipes online – buttttt using tofu honestly freaked me out for some reason. I couldn’t imagine making a creamy breakfast spread out of soybeans. But, it’s been done before and I’m sure it’s just as good (it’s just not my thing).
So, I used raw cashews to make this! Well, homemade cashew butter, that is!
I couldn’t find any cashew butter or cashew cream in the store and figured I’d try my hand at it.
I think it was a good choice and I loved being able to make this entire recipe from scratch.
Here’s the quick version on how to make homemade cashew butter (Note: I highly recommend using a food processor for this instead of a blender):
The only thing you need to make cashew butter is, well… cashews.
Place one cup of raw, unsalted cashews into a food processor and let it go for about 10-15 minutes.
You’ll go from whole raw cashews to broken down cashews to a lumpy cashew ball (don’t add oil or water when you see this – I know it looks like it won’t become a creamy paste but it will!) to deliciously smooth cashew butter.
Better yet, you only need 1/3 cup of homemade cashew butter to make this vegan cashew cream cheese so you’ll have leftovers for next time! In fact, cashew butter can be used to make all kinds of vegan cheeses.
Now that we’ve got our main ingredient, we can make our vegan cream cheese!
For this recipe, I used freeze-dried blueberries (I used freeze-dried strawberries once, it was good but blueberry cream cheese tastes so much better in my opinion!).
I’m so excited for you to make your own cashew cream cheese! I highly recommend making it with garlic powder, chopped chives, dried dill, red peppers or even sundried tomatoes (so goood).
The possibilities are endless here. I can’t wait to hear what you make yours with!
Last Tip: I highly recommend letting your vegan cream cheese cool down in the fridge before digging in – if you let it stiffen a bit you’ll really get that cream cheese flavor and texture!
What are your favorite vegan cheeses? Do you have your own vegan cream cheese recipes you love? Let me know in the comments below!Print
Vegan cream cheese say whaaaaaaaaaat? This fully customizable recipe will make your tastebuds sing with joy and leave you feeling satisfied!
- 1 Bag Freeze Dried Blueberries
- 1/3 Cup Homemade Cashew Butter*
- 5.3 oz Forager Organic Unsweetened Dairy-Free Vanilla Cashewgurt
- 1/2 Lemon, Squeezed
- 1 TSP Apple Cider Vinegar
- Add all of your ingredients to a food processor and process until fully blended (you’ll have to stop to scrape the sides a few times).
- Place your vegan cream cheese in a bowl and let it harden for at least 5 hours*.
- Spread it on a bagel and enjoy!
*If you don’t want to make your own cashew butter, make sure you purchase one with no added oil, like this brand!
*I highly recommend chilling your vegan cream cheese overnight to get the best flavor and texture possible.
Keywords: vegan cream cheese