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When it comes to eating more of a plant-based diet, one of the most common concerns people have is about cheese. And although it’s true that plant-based cheeses still have a long way to go, both in terms of cost and quality, there are some simple and delicious solutions out there. One of those solutions is here for you today: Vegan Cream Cheese.
This Vegan Cream Cheese recipe consists of just five ingredients and can take as little as 15 minutes to make. I like to make this from time to time and wrap it in parchment paper like an old-fashioned butcher’s shop would and store it in the fridge for the week.
Skip the Soak – Make Vegan Cream Cheese Quicker
If you don’t have time to soak cashews overnight or if you simply don’t want to then don’t worry. I have an easy solution for you and that involves hot water. To skip the overnight soak, simply add the raw cashews to a heat-safe container and cover with boiling water. Let the cashews soak for five minutes to soften then drain. Add the drained cashews to a blender or food processer along with the rest of the ingredients and blend to make cream cheese.Print
Want more quick breakfast recipes? Check out my recipe for easy 30-minutes Breakfast Burrito Bowls!