Vegan Cream Cheese

Updated: Jun 20




This is by far the yummiest vegan Cream Cheese I have made. I have found so many recipes online and finally I'm very satisfied with this version I made. For best result you need a high speed blender to mix it all. So you need.


1 cup of raw cashews (let soak over night or 8 hours)

1/4 cup of water

2 tsp lemon juice

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt


Add sesoning after taste (chose one of your choise):

2 tsp chopped parsley (fresh or frozen)

1 tsp chopped chives (fresh or frozen)


1 roasted pepper

1/2 tsp garlic (fresh)


2 sun drained tomatoes finely chopped

5 olives (finely chopped)


How to do?

Drain and rince the soaked cashews. Put all of the base ingedients in the blender. Blend until the cheese is smooth, you may need to add some more water if it's hard to blend.


When ready put the cream cheese in a bowl and mix (by hand) with the seasoning of your choise. Put the cream cheese in a nice bowl and this will keep in a sealed jar in the fridge for about 5 days.


This recipe was inspired from connoisseurusveg.com




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