Vegan Cream Cheese

With only a few ingredients you can make an incredibly tasty vegan Cream Cheese. This recipe is made from raw cashews. Delicious to spread on a bagel or other sandwiches. This vegan Cream Cheese also works great on a toast and it is also nice as a dip for vegetables as a healthy snack. We also like to dip with homemade Cheesy Tortilla Chips. The combination is unreal!! If you want the vegan Cream Cheese to have a neutral taste, leave out the chives, spring onion and black pepper. Let us know what you think in the comments below.

Total time: 30 minutes

Ingredients

1 ½ cup (195 g) raw cashews
4 tbsp (60 g) plant based yoghurt (we use coconut yoghurt)
1 tbsp lemon juice
1 tbsp apple cider vinegar
½ tsp onion powder
½ tsp salt
1 tbsp nutritional yeast
15 g chives, finely chopped
15 g spring onion, finely chopped
Freshly ground black pepper

Method

1. Put the raw cashews in a bowl and pour boiled water on top until the cashews are completely covered. Soak for 15 minutes. Drain and rinse under cold water.
2. Put the cashews in the blender together with the plant based yoghurt, lemon juice, apple cider vinegar, onion powder, salt and nutritional yeast. Grind to a smooth mass. Put the vegan cream cheese in a bowl and add the chives and spring onion. Season with some freshly ground black pepper. Spread nice on a sandwich. Delicious to eat as a dip or as a spread on bread.

Tip: If you want a more neutral vegan cream cheese, you can omit the chives, spring onion and freshly ground black pepper. You can of course also add other herbs and spices.