This creamy vegan cashew cream cheese is the perfect plant-based alternative! Made with simple ingredients, it’s great for spreading, dipping, or adding to sweet and savory recipes.
Soak the cashews
0 Place them in warm water for at least 4 hours or overnight for the best creamy texture. Drain and rinse before using. If you are pressed in time, use a quick boil method that only takes 15 minutes. Boil the cashews in enough water to fully submerge them, simmer for 15 minutes, then cool with cold water, drain, and rinse before processing.
Blend everything together
3 In a high-speed blender or food processor, combine the soaked cashews, coconut cream, lemon juice, apple cider vinegar, and optional seasonings for a savory option. Scrape down the sides as needed and blend until you achieve a silky, thick consistency. Add more lemon juice or vinegar for extra tanginess, or a touch of water to thin if needed. Transfer to an airtight container and refrigerate for up to 7 days or freeze for up to 3 months. Optional but recommended: Add a sprinkle of everything but the bagel seasoning after spreading this vegan cream cheese on your toast.
