Vegan Cashew Cream Cheese Recipes
LAST-MINUTE VEGAN CASHEW CREAM CHEESE
Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it's yummy and it carries me through those days when my avocados are just not soft yet or when they are not in season (I'm based in Israel and we have food seasons). A girl's gotta have something to spread on her sourdough bread in the morning, you know what I mean. It is also just plain good! All the recipes I have found in the past require me to soak my cashews before but that requires me to plan. And I'm not good at that!
Provided by Bayla Haskel
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
- Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
- Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 8 g, Fat 10 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 16.9 mg, Sugar 1.3 g
VEGAN CREAM CHEESE
Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved
Provided by Jessica Gooch
Time 15m
Yield Makes 400g
Number Of Ingredients 4
Steps:
- Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
- Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
- Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.
Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
VEGAN CASHEW CREAM CHEESE
Vegan cream cheese made with cashews.
Provided by DanaC
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
- Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
- Serve right away or let chill in the refrigerator before serving.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 11 g, Fat 14.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 101.7 mg, Sugar 2.2 g
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