Vegan Herbed Cream Cheese
Elevate your dairy-free lifestyle with this rich and flavorful Vegan Herbed Cream Cheese, the perfect plant-based alternative to traditional spreads. Made from creamy, soaked raw cashews blended with zesty lemon juice, tangy apple cider vinegar, and a hint of garlic and onion powder, this recipe creates a luscious, buttery texture that’s irresistibly smooth. Fresh herbs like dill, chives, and parsley add a vibrant, savory twist, while nutritional yeast lends a subtle, cheesy depth. Ready in just 10 minutes (after soaking), this homemade vegan cream cheese is an effortless yet impressive recipe for bagels, sandwiches, or veggie platters. Gluten-free, dairy-free, and bursting with wholesome ingredients, it’s a must-try for those seeking a healthy and delicious plant-based indulgence.
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Recipe Information
Ingredients
- 1 cup raw cashews
- 1 tablespoon water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsweetened plain almond milk
Instructions
Place the raw cashews in a bowl and cover them with hot water.
Allow the cashews to soak for at least 2 hours or overnight to soften.
Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor.
Add water, lemon juice, apple cider vinegar, garlic powder, onion powder, nutritional yeast, and almond milk to the blender.
Blend the mixture on high until smooth and creamy, scraping down the sides as needed.
Transfer the creamy mixture into a bowl.
Stir in the chopped dill, chives, parsley, salt, and black pepper.
Mix until the fresh herbs are evenly distributed throughout the cream cheese.
Taste and adjust seasoning if needed.
Transfer to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve spread on bagels, sandwiches, or as a dip with vegetables.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1099 mg | 23% | |
*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.
