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5
from 1 vote
Homemade Vegan Cream Cheese
This Homemade Vegan Cream Cheese is thick and creamy. It has a nice tangy flavor, making it perfect for a bagel or crackers. Made in about 20 minutes.
Prep Time
5
minutes
mins
soaking
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dip
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
268
kcal
Author:
Willow Moon
Equipment
food processor
or high speed blender
Ingredients
1
cup
raw cashews
2
tablespoons
lemon juice
1
tablespoon
apple cider vinegar
½
cup
unsweetened plain vegan coconut yogurt
2
tablespoons
nutritional yeast
2
tablespoons
solidified coconut oil
Pinch
salt
Instructions
Soak cashews in hot water for 15 minutes or 4 hours in room temperature water. Drain water.
In a food processor or high speed blender mix cashews with the rest of ingredients until smooth and creamy.
Video
Notes
This cashew cream cheese recipe will last 5-7 days in an airtight container in the fridge.
Nutrition
Calories:
268
kcal
|
Carbohydrates:
13
g
|
Protein:
8
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Sodium:
10
mg
|
Potassium:
298
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
0.5
IU
|
Vitamin C:
3
mg
|
Calcium:
83
mg
|
Iron:
2
mg