It can be a challenge to find a plant-based alternative to the rich creaminess of cream cheese. Until now that is! This simple vegan cream cheese recipe will satisfy your cravings and provide you health benefits at the same time.
It’s no secret why most people love bagels. They are merely a vessel for cream cheese. Giving up cream cheese bagels when becoming plant-based has been a battle for me. Alas, I have created a vegan and oil free substitute. It is rich and creamy but still high in nutrients. Cashews are what make this recipe so rich. When soaked overnight and blended they transformed into a decadent cream.
The rich, dense cashew cream was tasty on its own, but it wasn’t the same as cream cheese. It needed something else. That something else is silken tofu. The silken tofu gives it a lighter and fluffier texture. It also gives it a creamier taste. The silken tofu also helps to cut back on the fat of the recipe since nuts eaten by themselves are fairly high in natural fat.
This recipe is so easy for anyone to make. You just blend the ingredients together in the blender and you are done. If you wish to make a large batch, this recipe freezes well and maintains it’s creamy texture when thawed.
Cashews are creamy and delicious, but they also provide us with many vital nutrients. They are an excellent source of copper, magnesium, manganese, and phosphorus. Cashews can even help lower cholesterol. Tofu is a complete protein and is high in iron, magnesium, copper, and phosphorus. Nutritional yeast flakes are also a complete protein and often fortified with vitamin B12.
This cream cheese will leave you satisfied while still nourishing your body with healthy plant food. If you tried this recipe let me know in the comments below. Subscribe to receive new recipes directly to your inbox.
This vegan cream cheese recipe is made with whole plant foods, is oil-free, and is a creamy and delicious healthy alternative.
- 1 cup raw cashews soaked at least 5 hours
- 1/2 cup silken tofu
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 2 tbsp nutritional yeast flakes
- 3/4 tsp salt
- 1/4 tsp onion powder
Cover cashews with water and soak for at least 5 hours, preferably overnight.
Drain cashews and add them to a blender, or food processor, along with all other ingredients. Blend until smooth and creamy. Add water 1 tsp at a time, if necessary, to keep the mixture blending.