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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
This easy vegan cream cheese recipe can be made from start to finish in just 15 minutes and lasts for up to a week! Add it to toast, bagels, muffins, and more!
- 1 1/4 Cup Raw Cashews, Soaked*, then rinsed
- Juice of 1 Lemon
- 2 Tbsp. Water
- 1 Tsp. Tahini
- Pinch of Salt
- Add all ingredients to a blender and blend until smooth. It may take several minutes to fully blend so stop every 30 seconds to scrape the sides of the blender and move all ingredients towards the center.
- Place in an airtight container or tightly wrap in parchment paper and store in the fridge for 5 – 7 days.
- *Soaking the cashews: You can soak the cashews overnight or soak them in boiled water for at least 5 minutes before draining and blending.
- **Tahini: You are likely to find tahini at most grocery stores, however, most of the stores I’ve shopped at have very little selection and in some cases, only have 1 option to choose from. One of the stores I went to had 1 option in their selection and the ingredients listed included added oils, which I didn’t want. I buy my tahini from a local multi-cultural foods store and it’s usually cheaper than buying it from any of the other stores in my area. The tahini listed here is the kind I use.
Want more quick breakfast recipes? Check out my recipe for easy 30-minutes Breakfast Burrito Bowls!