Homemade Vegan Cream Cheese
A creamy, dairy-free spread made from raw cashews and zesty lemon, perfect for bagels and versatile for many dishes.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Total Time: 130 minutes
- Yield: 1.5 cups 1x
- Category: Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup raw cashews
- 1/4 cup lemon juice
- 1/4 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Soak your raw cashews in water for at least 2 hours. This will help them soften. Drain to prepare for blending.
- Combine the soaked cashews, lemon juice, water, nutritional yeast, garlic powder, and salt in a blender.
- Blend the mixture until creamy and smooth, scraping down the sides as needed.
- Taste the mixture and adjust seasoning according to your preference.
- Transfer the cream cheese to an airtight container and refrigerate for up to a week.
Notes
Storage: Keep in an airtight container in the fridge for up to one week. Stir before using as it may thicken.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg