This DIY vegan cream cheese couldn't be tastier as it is one of the greatest substitutes for this topping.
Course
Condiment
Cuisine
American
Prep Time4hours10minutes
Total Time4hours10minutes
Yield4servings
Calories365kcal
AuthorSabrina Modelle
Ingredients
2cupsraw cashews
4cupsfiltered water + ½ cup more for blending
1lemonjuiced
1tablespoonwhite wine vinegar
1 ½tablespoonsnutritional yeast
1teaspoonfine grain sea salt
Instructions
Soak cashews four hours - overnight in filtered water
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) .
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.
Test seasoning, add more salt if needed and blend to finish.