Vegan Cream Cheese with Cashews
This vegan cream cheese is incredibly creamy, garlicky, and super delicious spread on a fresh bagel or toast. And it's ready in just 5 minutes!
Servings 6 servings
Calories 217kcal
Equipment
- high speed blender
Ingredients
- 1 1/2 cups cashews
- 4 tablespoons unsweetened soy yogurt
- 1 clove of garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon dried herbes de Provence
- 3 tablespoons fresh chives, cut into rings
- 2 tablespoons cress
- black pepper, to taste
Instructions
- Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
- Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
- Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.
- Season with black pepper and stir in the fresh chives and cress. Enjoy!
Notes
- Soak the cashews for at least 4 hours. For best results, you should use a high speed blender. Be patient, it will take a while!
- Don't cut down the recipe to a smaller batch size as most blenders need a certain amount of cashews to process them into a smooth cream.
- It's really important to use unsweetened plant-based yogurt.
- This recipe freezes really well. Freeze it in a small container and it will last in the freezer for around 2-3 months.