How long does homemade vegan cream cheese last?

It will keep in an airtight container in the refrigerator for up to 5–7 days. Give it a quick stir before using.

Can I freeze vegan cream cheese?

Yes, it freezes well for up to 2 months. Thaw it overnight in the refrigerator and stir well before using. The texture may be slightly softer after freezing.

What can I use instead of cashews?

Raw macadamia nuts make a great substitute and create an even richer, creamier cheese. Blanched almonds can also work, though the texture will be slightly less smooth.

Do I have to soak the cashews?

Soaking is highly recommended for the creamiest texture. If you’re in a rush, you can soak them in boiling water for at least 10 minutes instead of longer soaking.

How do I make it tangier?

Add more lemon juice or apple cider vinegar, ½ teaspoon at a time, until it reaches your preferred level of tang.

Can I use this in sweet recipes like cheesecake?

Absolutely. It works wonderfully as a base for vegan cheesecakes and frostings. Just add a touch of maple syrup or extra sweetener if making a sweet version.

What’s the best way to serve it?

It’s fantastic on bagels, toast, crackers, or fresh veggies. You can also use it as a spread in wraps, a base for savory dips, or in baked recipes.

Vegan Cream Cheese (Quick + Easy) | The Simple Veganista

Name: VEGAN CREAM CHEESE
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 + 1/2 cup raw cashews; 1/2 cup water; 3 tablespoons lemon juice (about 2 – 3 small lemons); 1 teaspoon apple cider vinegar; 1/4 – 1/2 teaspoon mineral salt; 3 tablespoons fresh chives, chopped; 1 small jalapeno, seeds removed and minced

Description

Irresistibly smooth and lightly tangy, this easy spreadable vegan cream cheese is made with simple ingredients and is a perfect condiment for bagels, sandwiches, veggies, cheesecakes, frostings, and more!

Ingredients

Units Scale

1 + 1/2 cup raw cashews
1/2 cup water
3 tablespoons lemon juice (about 2 - 3 small lemons)
1 teaspoon apple cider vinegar
1/4 - 1/2 teaspoon mineral salt

Optional add-ins (use one):

3 tablespoons fresh chives, chopped
1 small jalapeno, seeds removed and minced

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Instructions

Soak cashews: Cover with hot water and soak for 5-10 minutes. For a longer soak, cover with at least 2 inches of cool water and soak for 2-3 hours. Drain and rinse cashews before using.

Blend: Using a high-speed or small personal blender, add the ingredients to the blender cup and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them when done.

Enjoy right away or let it chill in the refrigerator before serving. Enjoy!

Makes about 1 cup

Notes

Store: Leftovers will keep for 5-7 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 variety, add fresh chopped chives, 1/2-1 teaspoon onion powder, a small diced jalapeño, or everything bagel seasoning. Stir in after blending. For a sweet variation, try our Sweet Cashew Cream.

RECOMMENDED EQUIPMENT: I ♡ my NutriBullet (affiliate link) for small jobs like this. It’s powerful, compact, and easy to clean!

Prep Time: 10 min
Category: Condiment
Method: blend, puree
Cuisine: American

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Description

Ingredients

Instructions

Notes