Silky smooth vegan cream cheese is made with 5 simple ingredients and is a perfect condiment for bagels, sandwiches, and veggies!
Optional add-ins (use one):
Soak cashews: Cover cashews with hot water and soak for 5 – 10 minutes. Alternately, cover with at least 2 inches of cool water and soak for 2 – 3 hours. Drain and rinse cashews before using. Soaking will aid in digestion and help make the cashews super creamy.
Blend: Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them.
Enjoy right away or let chill in the refrigerator before serving.
Makes about 1 cup.
Store: Leftovers will keep for 5 – 6 days in the refrigerator. For longer storage, it will keep in the freezer for up to 2 months. Let thaw in the refrigerator before using.
Add-ins: For variation, try adding fresh chopped chives, 1/2 – 1 teaspoon onion powder, or a small diced jalapeno for a change of taste. When adding flavor, I suggest blending the chives and jalapeno in by hand at the end. For a sweet variation, try this Sweet Cashew Cream.
RECOMMENDED EQUIPMENT: I ♡ my NutriBullet (affiliate link) for small jobs like this. It’s powerful, compact, and easy to clean!
Keywords: vegan cream cheese, cashew cream cheese, non-dairy cream cheese recipe
Find it online: https://simple-veganista.com/vegan-cream-cheese/