Vegan Cashew Cream Cheese

October 12, 2012 2:59 am
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Vegan Cashew Cream Cheese Recipe

Cream cheese is undoubtedly scrumptious, but whether you’re vegan, lactose intolerant, cutting down on dairy, or just itching to try something new on your morning toast, DIY vegan cream cheese is one of my favorite things to make.

I like to make mine from cashews. Not only are cashews tasty, they are extremely healthy. Cashews are rich in copper and magnesium and, they boast a high concentration of heart-healthy fats. Best of all, cashews, when soaked in water become soft and very “blendable” you can make everything from nut milk to cream sauce to (my favorite) cashew shakes.  But, today, we’re here to talk cream cheese, and it couldn’t be simpler.

4.0 from 1 reviews

Vegan Cashew Cream Cheese
Author: 
Recipe Type: Condiment
 

Ingredients
  • 2 cups raw cashews
  • 4 cups filtered water + ½ cup more for blending
  • juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 ½ tablespoons nutritional yeast
  • 1 teaspoon fine grain sea salt

Instructions
  1. Soak cashews four hours – overnight in filtered water
  2. Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .
  3. You may need to add more water if your cream cheese is a bit too thick – for example if it looks more like cashew butter than cream cheese, but don’t add too much.
  4. Test seasoning, add more salt if needed and blend to finish.

October Unprocessed2012

This guest post was part of the October Unprocessed 2012 Challenge, in which more than 6,000 people pledged to eat no processed food for the month. Learn More.

25 Comments on "Vegan Cashew Cream Cheese"
  1. Comment left on:
    March 20, 2013 at 6:29 pm
    Amy says:

    I’ve been experimenting with cashew cream cheeses (it’s my new obsession). This is my fav so far! Can you tell me why some say to put in a glass container and/or sit outside the fridge for 24-48 hours? This time I took your recipe and put in a glass container and put in a cabinet, and plan to crack it open in two days. But I’d like to know why some give these instructions. Thank you!

  2. Comment left on:
    April 16, 2013 at 7:02 pm
    Cyd says:

    Excellent!! I used this for vegan cream cheese frosting. I didnt soak the nuts, i just let them blend in the food processor for about 12 minutes.

    The cream cheese frosting was excellent!

  3. .
    April 18, 2014 at 7:52 am

    […] Cream cheese is undoubtedly scrumptious, but whether you’re vegan, lactose intolerant, cutting down on dairy, or just itching to try something new on your morning toast, DIY vegan cream cheese is one of my favorite things to make.Recipe link:http://www.eatingrules.com/2012/10/vegan-cashew-cream-cheese/ […]

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