This vegan cream cheese with cashews is one of my favorite vegan cheese recipes. It’s super easy to make, incredibly creamy, and so garlicky. You can really kiss your dairy products goodbye for this dairy-free cheese alternative. This time I decided to make vegan cream cheese with fresh herbs and garlic, but of course you can also use other flavors. When I first started experimenting with nut cheese, I just couldn’t believe that you would end up with something this creamy!! I mean it’s completely dairy-free and still tastes so much like regular cream cheese…
It’s actually kinda crazy and it again proves that vegan cheese can be absolutely amazing. Have this dairy-free cream cheese on your favorite bagel or enjoy it with some veggie sticks or crackers. Or stir it into your pasta sauce for a change. Believe me, it’s pretty addictive.
The texture and taste of this vegan cream cheese actually reminds me of Boursin cheese, which was my favorite cheese before I became vegan. Boursin is only flavored with garlic, chives, and parsley. However, I decided to add some more dried herbs as well as fresh chives and cress.
So all you need for this vegan cream cheese are cashews, unsweetened vegan yogurt, garlic, lemon juice, nutritional yeast, and some herbs. It’s best to soak the cashews for at least 4 hours. If you want to make it a little bit easier for your blender, you can also soak them overnight. For best results, you should use a high speed blender as you want the cashew cream cheese to get really creamy and smooth.
It’s really important to use unsweetened plant-based yogurt. Nothing with flavor and sugar in it! I’ve tried using plain sweetened soy yogurt before and I didn’t like the taste of the vegan cream cheese at all. You can definitely taste the difference between sweetened and unsweetened yogurt.
This time I used unsweetened soy yogurt, which is my favorite. But I guess you could also use any other unsweetened plant-based yogurt you can find, such as almond or coconut. And if you want you can also play around with the herbs a little bit. I also love adding some sun-dried tomatoes for a change. Or you could use the base to make a sweet cream cheese by adding blueberries, strawberries, or any other fruits.
I hope you all had a great start into 2017 and you like this vegan cream cheese as much as we do around here. Happy New Year, everyone!!
Sina – xx