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Vegan Cashew Cream Cheese
This DIY vegan cream cheese couldn't be tastier as it is one of the greatest substitutes for this topping.
Prep Time 4 hours 10 minutes
Total Time 4 hours 10 minutes
Yield 4 servings
Calories 365 kcal
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.