Easy Vegan Cream Cheese
Celebrate World Vegan Day by whipping up this Easy Vegan Cream Cheese recipe from Vanessa Jarvis Findlay, the Founder, Owner, and Chef of NEKED FOOD, a renowned vegan restaurant in Clarens, Free State. With just six simple ingredients, this recipe is incredibly easy to prepare and tastes fantastic. You'll love the creamy, cheesy flavour!
Ingredients
- 1 1⁄2 C Raw Cashews (soaked overnight or in boiling water for 1 hour)
- 1⁄2 C Woolworths Asian Coconut Cream
- 1 tsp Distilled White Spirit Vinegar
- 2 tbsp Lemon Juice
- 1 tsp Onion Powder
- 1 tsp Pink Salt
- 1⁄2 tsp Dried Dill (Optional)
Instructions
- Combine the drained soaked cashews in the blender jug with lemon juice, coconut cream, white vinegar, salt, and onion powder. Blend the mixture, stopping occasionally to scrape down the sides and stir. Continue blending until the mixture reaches a silky smooth consistency.
- Pour the blended mixture into a bowl, then incorporate the dried dill by stirring or whisking it in.
- Your cream cheese is now ready to use.
- Transfer to an airtight container.
- Store it in the refrigerator. It will solidify overnight, resulting in a firmer texture by day two compared to the day it was prepared.
Video
Notes
- The dried dill is an optional add-on, but it adds a lot of delicious umami so is highly recommended. Without the dill you can use this cream cheese in your cream cheese frosting for cakes.
- This recipe makes around 1 and 2⁄3 cups of Vegan Cream Cheese.
- You can also freeze this vegan cream cheese for up to 3 months.