- 1 1/2 cups Cashewsraw, soaked
- 1/4 cup Vegan Yogurtunsweetened, plain non-dairy
- 1 tbsp Lemon juice
- 1 tbsp Apple cider vinegar
- 1/2 tsp Salt
- 3 tbsp Chiveschopped
- 1 tsp Onion powder
5 Minute Vegan Cream Cheese
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:
Steps to make 5 Minute Vegan Cream Cheese
Add ingredients to food processor
Adjust seasoning and add optional add-ins
So cheap, simple to make, and absolutely delicious. Thanks for sharing the recipe!
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