Sabrina Modelle is the face behind the tart, The Tomato Tart. She also serves as Creative Director for the new Bloggers Without Borders. In March 2011, she created The Online Bakesale for Japan, featuring over 90 Bloggers from four continents. The experience of gathering people together around a cause proved to Sabrina that her blog could become her platform for good.
When she’s not writing about food, Sabrina is a web designer, creative director, and usability expert working with bloggers, food-based businesses, and progressive nonprofits such as Amnesty International, UNICEF, and Defenders of Wildlife. In her downtime, Sabrina can usually be found with her nose in a cookbook and a dog in her lap. You can find her on Twitter and on Facebook as well.
(Sabrina also designed the October Unprocessed logo, which totally rocks. And it’s not too late to get one in sticker form!)
Cream cheese is undoubtedly scrumptious, but whether you’re vegan, lactose intolerant, cutting down on dairy, or just itching to try something new on your morning toast, DIY vegan cream cheese is one of my favorite things to make.
I like to make mine from cashews. Not only are cashews tasty, they are extremely healthy. Cashews are rich in copper and magnesium and, they boast a high concentration of heart-healthy fats. Best of all, cashews, when soaked in water become soft and very “blendable” you can make everything from nut milk to cream sauce to (my favorite) cashew shakes. But, today, we’re here to talk cream cheese, and it couldn’t be simpler.
Vegan Cashew Cream Cheese
This DIY vegan cream cheese couldn't be tastier as it is one of the greatest substitutes for this topping.
Ingredients
- 2 cups raw cashews
- 4 cups filtered water + ½ cup more for blending
- 1 lemon juiced
- 1 tablespoon white wine vinegar
- 1 ½ tablespoons nutritional yeast
- 1 teaspoon fine grain sea salt
Instructions
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Soak cashews four hours - overnight in filtered water
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Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .
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You may need to add more water if your cream cheese is a bit too thick - for example if it looks more like cashew butter than cream cheese, but don’t add too much.
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Test seasoning, add more salt if needed and blend to finish.
Excellent!! I used this for vegan cream cheese frosting. I didnt soak the nuts, i just let them blend in the food processor for about 12 minutes.
The cream cheese frosting was excellent!
I’ve been experimenting with cashew cream cheeses (it’s my new obsession). This is my fav so far! Can you tell me why some say to put in a glass container and/or sit outside the fridge for 24-48 hours? This time I took your recipe and put in a glass container and put in a cabinet, and plan to crack it open in two days. But I’d like to know why some give these instructions. Thank you!
I did not have much success with the “cream cheese” outcome, i don’t think my food processor was strong enough. HOWEVER, Husband and I have decided it is more like cashew ricotta and are planning to use it in a lasagna soon!
I wonder if the soaked cashews could be frozen in serving-size amounts and then prepared as needed??