Vegan Scallion Cream Cheese
Elevate your dairy-free spread game with this creamy and flavorful Vegan Scallion Cream Cheese, a delectable plant-based alternative perfect for bagels, sandwiches, or dipping. Made with raw cashews soaked to perfection and blended with tangy lemon juice, apple cider vinegar, and savory nutritional yeast, this recipe delivers a luxurious texture and rich taste that rivals traditional cream cheese. Freshly chopped scallions add a burst of oniony goodness, while garlic powder and sea salt provide depth and balance. With no cooking required and only 10 minutes of prep time, this versatile, gluten-free, and vegan-friendly spread is as easy to make as it is delicious. Store it in your fridge, and enjoy it throughout the week as a healthy, dairy-free treat! Ideal for those looking for vegan cream cheese recipes, cashew cheese, or plant-based spreads.
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Recipe Information
Ingredients
- 1.5 cups raw cashews
- 0.5 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 4 tablespoons scallions, chopped
- 2 tablespoons unsweetened almond milk
Instructions
Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 15 minutes to soften.
Drain the soaked cashews and rinse them under cold water. This step is essential for achieving a smooth texture.
In a high-speed blender or food processor, combine the drained cashews, water, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, sea salt, and unsweetened almond milk.
Blend continuously until the mixture is extremely smooth and creamy. Depending on your blender, this may take up to 5 minutes. Scrape down the sides as needed to ensure all ingredients are well blended.
Once the base is smooth, add the chopped scallions to the blender and pulse a few times to incorporate them without completely liquefying their texture.
Taste and adjust seasoning if necessary, adding more salt or lemon juice if desired.
Transfer the vegan cream cheese to a bowl or airtight container, cover, and refrigerate for at least an hour before serving to allow it to firm up slightly.
Serve chilled, spread over vegan bagels or use as a flavorful dip for vegetables. Store in the refrigerator for up to one week.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.3 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 182 mg | 14% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1672 mg | 36% | |
*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.
