Cashew Cream Cheese from Artisan Vegan Cheese
Elevate your plant-based kitchen with this luscious Cashew Cream Cheese recipe from *Artisan Vegan Cheese*! Made with just a handful of wholesome ingredients like raw cashews, zesty lemon juice, and apple cider vinegar, this vegan cream cheese is a creamy, dairy-free alternative that’s perfect for spreading, dipping, or adding to your favorite recipes. Optional additions like nutritional yeast and garlic powder create an irresistibly cheesy and savory flavor profile. With just 10 minutes of prep time (plus a quick soak for the cashews), you’ll have a versatile, protein-packed spread that’s as nutritious as it is indulgent. Ideal for bagels, veggie platters, or even baked dishes, this homemade cashew cream cheese is a must-try for vegans and non-vegans alike.
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Recipe Information
Ingredients
- 1.5 cups raw cashews
- 0.25 cups water (for blending)
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 0.5 teaspoons salt
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- 0.25 teaspoons garlic powder (optional, for flavor)
Instructions
Place the raw cashews in a bowl and cover them with water. Let them soak for 4-6 hours or overnight. If you're short on time, you can soak them in hot water for 30 minutes.
Once the cashews are soaked, drain and rinse them with fresh water.
Add the soaked cashews to a high-speed blender or food processor along with 1/4 cup of water, lemon juice, apple cider vinegar, salt, and any optional ingredients like nutritional yeast or garlic powder if desired.
Blend the mixture on high until it becomes smooth and creamy. Stop as needed to scrape down the sides of the blender or food processor to ensure an even blend.
Taste the cashew cream cheese and adjust seasonings to your preference, adding more salt, lemon juice, or nutritional yeast as desired.
Transfer the cashew cream cheese to an airtight container and refrigerate for at least 1-2 hours to thicken and let the flavors meld.
Serve as a spread, dip, or use it in recipes calling for cream cheese. The cashew cream cheese can be stored in the refrigerator for up to 5-7 days.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
