This 5 Minute Vegan Cream Cheese is full of nutritious ingredients and made so simply. So whether you’re a dedicated vegan or just looking to incorporate more dairy-free alternatives into your week, this recipe fits the bill. Made with raw cashews, non-dairy yogurt, and no oil, this homemade vegan spread is high on taste and low on saturated fats. Smear a dollop on the toasted bagel halves (homemade if you wish) and top with a sprinkle of chives for an easy and quick breakfast or lunch.
Start with the cashews. Soak the raw cashews overnight in cold water in the refrigerator or for at least 30 minutes in hot water. The longer you soak them, the creamier your cream cheese will be. Then drain, rinse, and add the cashews to a food processor with all the other ingredients. Blend, scraping down the sides as needed. Once the cream cheese is creamy and smooth, serve it immediately or store it in an airtight container in the refrigerator for up to 5 days. Enjoy!
To make the 5 Minute Vegan Cream Cheese, you will need the following ingredients:
Soak 1 ½ cups raw cashews overnight in cold water in the refrigerator or for at least 30 minutes in hot water.
Drain and rinse the soaked cashews well. Add the cashews to a food processor along with ¼ cup unsweetened, plain non-dairy yogurt, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, and ½ teaspoon salt.
Blend until smooth and creamy, scraping the sides as needed
Taste and adjust salt or lemon juice, if needed. Add 3 tablespoons chopped chives and 1 teaspoon onion powder, if using, and pulse until well combined.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Make this 5 Minute Vegan Cream Cheese and enjoy it on toasted bagels for an easy and quick breakfast or lunch. Easy and delicious! Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes. We love hearing from you!
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Dairy-Free Recipes
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Vegan Recipes
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