Totally vegan cream cheese?
This dreamy cashew cream cheese will make you a believer! There was a time when a bagel and cream cheese was my absolute favorite breakfast. Not my normal breakfast, mind you, but my favorite. Like a weekend breakfast, at a corner coffee shop in Philly. There was one place that put the cream cheese on the bagel in these big giant slabs that had to be about two inches thick.
That is a breakfast that I have not enjoyed in several years. In fact, my tastebuds are tingling as I write this. But when I think about it a little more, I start to feel like I need a nap. Suddenly I feel really full, bloated…then I start feeling sleepy. And what did I do?
Well, for this post I created a super delicious, totally dairy-free cashew cream cheese. What I did not do was put it on a bagel. I still have some work to do in order to get around that heavy, carbohydrate bomb of an issue. If anyone has any ideas, please let me know. And as for the mochaccino, well that part is easy peasy. You can stir any kind of appropriate cream cheese flavoring in here.
I went for scallions, because, as noted above, those were always my favorite. I see no reason not to try sundried tomatoes, fresh fruit like peaches and strawberries, fresh garlic, finely diced raw veggies…I could go on and on. I did, since originally posting this one, manage to transform a similar cashew based cheese into a vegan cheese ball over the holidays. Please do the same for me. Alissa Cashew Cream Cheese Totally vegan cream cheese? It's not only possible This recipe yields about a cup.
If you're using a larger sized blender or food processor, you might want to make a larger batch to ensure that the ingredients fill up the bowl or blender sufficiently for adequate blending.
You'll get a rather large batch, but the good news is that you can freeze it for long term storage. Alicia eco friendly homemaking says.
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Comments Alicia eco friendly homemaking says August 27, at We have been looking for an alternative to cream cheese, Thanks!! Cream cheese is a tough one to give up. I think you will really enjoy this version! I love your cream cheese. I made some minor alterations though. I also used less lemon juice. It tastes so good that I dug out my driveway three inches of snow overnight and picked up some bagels at Einstein's!
The almond yogurt variation sounds very interesting - I never even thought about using yogurt. I bet it makes it really nice and creamy. I'll have to keep that in mind for next time! Have you made a cashew cream sauce to replace alfredo sauce? I resisted for a long time because all the recipes I saw had a long soak time overnight, anyway. That's way advanced planning for me. I finally came across one that didn't, recreated it, and loved it: I've actually never tried any cashew cream based recipes without soaking, because every one I've ever come across does require soaking.
Thanks for the link to your recipe. It sounds delicious and I'll definitely try it out. If I can do alfredo sauce without soaking I can't see why cream cheese wouldn't work as well. I'll try to post an update on my findings!
Soaking softens them, making them easier to process. I've read that boiling them for an hour will have the same result as overnight soaking. Boiling them will kill all the beneficial enzymes and lots of nutrients we may not even know about. How long do you estimate that this would keep in the fridge? Providing I don't scarf it all down at once, that is. The longest I've kept this around is about four days and it held up just fine.
I'd have to guess and say about one week max, based on my experience with the shelf life of cashew milk. If you're unsure I think the smell test should tell you if it's still good, as this is always a good indication with nut milks. Thanks so much for checking out the blog - hope you enjoy everything!! Thank you for that helpful response! Will have to give it a shot this weekend: You can easily find recipes for raw vegan onion bread which is easier with a dehydrator, but can be done in the oven.
It's wonderful and healthy with cashew cream cheese! I like that idea a lot.
I actually just got a dehydrator recently but haven't had much chance to play around with it yet. Might make that my first project with it: Nothing gets me going more than a big vat of creamy cashew cheese. It almost seems like there's nothing that cashews can't do!
How to Make Vegan Cashew Cream Cheese, Mayo and Ricotta - Shelly in Real Life
And totally agreed - cashews have quickly become one of my favorite ingredients to play around in the kitchen with! I cannot eat canola oil.. I picked canola because of its accessibility and neutral flavor, but you could sub lots of different oils in this recipe. In your case I'd say grape seed is probably the better choice because the flavor is milder than olive. You could, but before I added the oil it was a bit thick and grainy for my taste.
That way you don't have to soak before hand. I'm tryibg to find unexpensive, common ingredients I can find in a market around the world, the more unprocessed the better. Almonds, palm hearts, toffu, garbanzos, other beans? How can we substitute it? I used canola oil because the flavor is pretty neutral. You could go with olive oil but it might change the flavor a bit. As far as the cashews are concerned, I can't really suggest any substitutions without doing some further recipe development.
Cashews work well because they have a neutral flavor and blend up nice and creamy.
Homemade Vegan Cashew Cream Cheese | The Tofu Diaries
The nutritional yeast flakes give the recipe a cheesy flavor. Cream cheese is generally pretty mild, so I only used a tiny bit here. For that reason, you could probably get away with omitting this ingredient, but your batch might turn out a little bland.
If you want to try kicking up the flavor with other ingredients maybe add a pinch or two of onion or garlic powder - totally different flavors, but still pretty tasty. Any significant deviation from the recipe is probably going to require some trial and error. Good luck if you give it a shot, and I hope my responses are helpful!
This is really good, thank you so much! I'm having this on a KinnickKinnick GF bagel right now with coffee with coconut milk and it's quite realistic. I haven't had a bagel and cream cheese in so long it's not funny. What I really like about this is it's so quick as long as you've soaked the cashews. I soaked them yesterday, drained and refrigerated them overnight, then made this with my stick blender this morning. I added granulated garlic and dill, and I accidentally dumped in the nutritional yeast, but it's still really good.
I also eyeballed everything. I will definitely make this again. I used about a tsp of ghee instead of canola oil, btw.
Thank you so much for sharing your results! Garlic and dill sounds like a delicious way to flavor this - I'm going to have to remember that for next time. Good to know that ghee works as well, as I've had a few people asking about substitutions for the canola oil.
So glad you enjoyed this!
"Cashew Cream Cheese" (raw, vegan, gluten-free)
Keep in mind, if you use ghee, which is clarified butter, the recipe is no longer vegan, but still much better for you than regular cream cheese.
Absolutely - and thank you for pointing that out! Probably a good substitute for non-vegans just looking to cut back on dairy. I am so excited to find this substitute for dairy cream cheese because my husband has developed allergies to all dairy and eggs so it really had decreased our food options! I'm sorry to hear about your husband's allergies but glad that this recipe can be of some help! I hope you both enjoy it!! Sounds delicious, unfortunately, I'm allergic to cashews: Let us know, if you ever think of any substitute for that: Thank you, and I'm sorry to hear that you're allergic!
I'm planning on doing lots more experimentation with vegan cheeses and will definitely post if I'm able to come up with a recipe using something other than cashews! Ghee is butter that has been clarified by simmering. As far as I know, this reaction is unique to butter. If anyone knows different, please let me know!
I recently made something similar and it was exceptional. Unlike dairy products this is hearty and fulfilling. It was made with basic ingredients including garlic, lemon juice, sea salt and some black pepper. I love how satisfying this is, without being heavy like dairy!
This sounds great as a spread, but can you bake with it, as in a cheesecake recipe? You probably could, but I'm not sure if directly subbing this for cream cheese in any cheesecake recipe would work I just made a note to give that a shot though. To be on the safe side, you're better off following a recipe that was developed around using raw cashews. I have a very simple one that you could try out: I've tried Cashew Cream Cheese at one of my favorite vegan restaurants and wanted to try to make it myself.
Just as a FYI, I just tried this exact recipe in my short Vitamix blender and it didn't have enough ingredients inside of the blender for it to really blend so it ended up being super duper chunky. I've been using the food processor function of a Ninja to make this, and the bowl is rather small so I didn't even think of that being a problem. I appreciate your feedback and I just updated the post to include a note on batch size, so hopefully this doesn't happen to anyone else.
I soaked for about 2 hours, doubled the batch and used my handheld blender and substituted canola with coconut oil, added water to smooth it out…. THANKYOU for such an easy recipe to introduce me to nut cream: You're welcome and I'm so glad to hear you enjoyed it!
Thanks for sharing your results - the two hour soak time is good to know. The last time I made it, I added some finely chopped black olives which were a hit! Today I will be making another version of this since her recipe calls for rejuvelac and I don't feel like waiting several days for the grains to sprout and then for the liquid to ferment.
I love the rejuvelac cheeses too, but yes, they can be time consuming. I hope you enjoy your take on this recipe! Using it for the filling in spinach and cheese puff pastry roll ups. Will sprinkle the top with vegan Parmesan. My husband taste tested it and loved this. I'm glad you like it - and puff pastry roll ups sound like an awesome use for this! Crackers and cream cheese are two of my favorite things, so I will be trying this recipe as soon as I get home today.
I've also found the recipes on Pinterest for things like cauliflower tortillas and pizza crust are really good. In fact I made a pizza and used Kefir cream cheese as the foundation of my toppings. The recipe titled Cheesy Cauliflower Breadsticks is especially yummy. Give it a shot! I've made this several times now and it is is stellar! I add some minced onion for some batches and sometimes roasted red peppers. I'm going to try sundried tomatoes next time. I absolutely adore this stuff - it's like creamy cashew crack!
Thank you so much! I make it pretty often too, and I keep finding new recipes to use it in. Glad you like it. Thanks for letting me know! I just found your blog and was thrilled with your cream cheese recipe. I have one question for you, do you think I could use this recipe of cream cheese to make and bake a cheesecake. Glad you like it! I'm not sure if this would work in a cheesecake or not. One of these days I hope to getting around to trying it, but for now you're probably better off just working with a vegan cheesecake recipe.
I have one here if you'd like to check it out. This version has a mango topping, but you could really use whatever you like on cheesecake. Thank-you so much for getting back to me. I will try the cheesecake recipe you have guided me to, but I will also wait and see what you come up with. What food processor would you recommend? For small batch stuff like this I like the Ninja. It's pretty cheap, powerful, and small so everything gets well mixed.
Thank you very much for sharing this recipe Allisa, have made it this evening but I must have used some super lemon as it came out with a bit too strong flavour: As I have made double portion I used chilli and coriander in one half and spring onion with a bit of sweet paprika in other.
That helped to mask the lemony overtake a bit. I loved it on some dehydrated crackers I made the other evening. Thank you again for this and all other amazing recipes on your site. The amount of lemon is definitely a taste thing.
The spices sound like a good call! One other thing you could do is soak up some more cashews and blend them in - and if you end up with a huge batch you can stick some in the freezer!
Going on my homemade honey whole wheat bagel tomorrow morning! Thank you so much for the recipe! I am excited to make this tomorrow with the smoky portobellos!
I make and love a lot of your recipes, and I have a kind of general question for you. Do you always use freshly squeezed lemon juice or do you get a jar of it? Lemons have been crazy expensive around me lately and I wonder if you think the taste will suffer too much if I use the jar of lemon juice. I found a nice bottle of it, cold pressed organic, not from concentrate. Thanks as always for sharing your wonderful food and ideas. I usually go with fresh lemon juice, but I think jarred or bottled would be just fine.
Every now and then I use bottled lime juice because my supermarket doesn't always have the best limes, and I've never had a problem.
I hope you enjoy the sandwiches! Made this just before Christmas used bottled lemon juice, btw and added dill, garlic, etc. Just made another batch today, plain, no extra flavours. Beautiful just as it is, and super simple to make. Thank you so much, keep the easy, delicious recipes coming!
Cashew Cream Cheese - Connoisseurus Veg
Just finished making this, and it tastes pretty good! I did less lemon juice and more oil olive. I thought it tasted a bit pasty so I also added a couple tablespoons of oat milk to thin it out. I then added oregano, onion powder, and garlic powder! Looking forward to eating some veggies with this! Those sound like delicious additions! Glad you're enjoying it! OMG i am in love with is vashew spread!!! Love it i use olive oik instead of canaola oil and inadd i littke little water, amazing!!!
Thank yiu for sharing. Leave a Reply Cancel reply Your email address will not be published. Meet Alissa Welcome to Connoisseurus Veg! I love creativity in the kitchen and veganizing everything I make.