Easy Vegan Cream Cheese
Totally vegan cream cheese? Heck yeah! It's not only possible...it's delicious too! This dreamy cashew cream cheese will make you a believer!
Servings: 16
Calories: 99kcal
Ingredients
- 2 cups raw cashews, soaked in water 4-8 hours, drained and rinsed
- 1 ½ tablespoons lemon juice, plus more to taste (up to 3 tablespoons total)
- 1 teaspoon salt, or to taste
- Stir-ins of choice, such as chives, roasted garlic, veggies, strawberries, sun-dried tomatoes, or roasted red peppers
Instructions
- Place the cashews, 1 ½ tablespoon of lemon juice, and salt into the bowl of a food processor.
- Blend until smooth, stopping to scrape down the sides of the bowl as needed. Add a tablespoon or two of water to thin the mixture as needed.
- Taste test and add additional salt and/or lemon juice if you like.
- Add any stir-ins to the food processor and pulse until finely chopped and well blended.
- Serve immediately or store in a sealed container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 2tablespoons | Calories: 99kcal | Carbohydrates: 5.7g | Protein: 2.7g | Fat: 8g | Saturated Fat: 1.6g | Sodium: 151mg | Potassium: 102mg | Fiber: 0.5g | Sugar: 0.9g | Calcium: 10mg | Iron: 1.1mg