How to Make Last-Minute Vegan Cashew Cream Cheese - A Step-by-Step Guide

For vegans and non-vegans alike, finding a good cream cheese alternative can be a bit of a challenge. Store-bought options can be pricey and not always the healthiest choice, while making your own at home can seem too time-consuming and complicated. But fear not, because we have the perfect solution for you - Last-Minute Vegan Cashew Cream Cheese!

This recipe is not only quick and easy to make, but it also requires just a few simple ingredients that you probably already have in your k...

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Ingredients

  • 2 cups unsalted raw cashews
  • 1 clove garlic
  • 1 lemon, juiced
  • 1 ½ cups water
  • 1 teaspoon nutritional yeast (Optional)
  • 1 pinch salt (Optional)

Information

  • Prep Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    128 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 17mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 4g
    • Vitamin C: 7mg
    • Calcium: 7mg
    • Iron: 0mg
    • Potassium: 19mg