Vegan Cream Cheese
Ingredients
- 1 cup Raw Cashews
- 150 grams Coconut Cream (just the cream, not the water)
- 1 - 2 tsp Lactic Acid (or Citric Acid) (or to taste)
- 1/2 tsp Salt (or to taste)
Strawberry Cream Cheese
- 1/2 oz Dried Strawberries
Jalapeño Cream Cheese
- 1 Jalapeño (finely diced)
- 1/2 tsp Garlic Powder (or to taste)
- Salt (to taste)
Dill Pickle
- 5 - 6 Pickle Slices (finely diced)
- 1 tsp Fresh Chopped Dill
- 1/2 tsp Garlic Powder (or to taste)
- Salt (to taste)
Instructions
- Soak your cashews in boiling water for about 20 minutes.
- Separate the coconut cream from the water in the can. If you put the can in the fridge overnight, and then open from the bottom, you can drain out the coconut water much easier. Discard or use the water in another recipe.
- Add everything to your high speed blender and blend until smooth. Use a tamper if needed.
- Taste and adjust for lactic acid, salt etc. Add in any mix-ins that you like at this point too.
- Add to some tupperware and refrigerate for at least 6 hours (overnight is ideal) to thicken.
- Enjoy on bagels, crackers, whatever you like!
- Store in the fridge in an airtight container for about a week.
Tried this recipe?Let us know how it was!