ObiHomemade Vegan Cream Cheese Recipe
I’ve been making this vegan cream cheese on repeat at home and I just had to tell you about it. Seriously, it’s one of those recipes that sounds fancy but is actually super simple. Like in many cheese and/or cream based vegan recipe, cashew nuts play a huge role in bringing this vegan cream cheese to life. They blend into the silkiest, smoothest texture and give that rich, almost buttery taste you want in a cream cheese. I like to soak mine in hot water for about 20 to 30 minutes so they get extra soft. This step makes all the difference in creating that dreamy, spreadable consistency.
The rest of the recipe is as simple as it gets. You toss the soaked cashews into a high-speed blender along with lemon juice, a little apple cider vinegar for tang, refined coconut oil for that luscious texture, and a pinch of sea salt. Blend until it’s completely smooth. I usually start with a small amount of water and add more as needed until it’s just right.
I don’t need to explain or describe the vegan cream cheese any further since I know the guided recipe below would do a perfect job, so you can start making yours at home in no time.
Homemade Vegan Cream Cheese Recipe
Ingredients
Equipment
Method
- Place the raw cashews in a heat-safe bowl, cover with boiling water, and let them soak for 20–30 minutes. Drain well.
- Add soaked cashews, lemon juice, coconut oil, apple cider vinegar, sea salt, and 2 tablespoons of water into a high-speed blender.
- Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed.
- If the mixture is too thick, add more water, 1 tablespoon at a time, until you reach a cream cheese–like consistency.
- Taste and adjust seasoning (more salt, lemon juice, or vinegar if desired). Add any optional flavorings.
- Transfer to an airtight container and refrigerate for at least 1–2 hours before serving to let flavors develop.
Nutrition
Obi
