Last Updated on July 10, 2022
A Vegan Vegetable Cream Cheese that is so rich, creamy and so easy to make.
This dairy free cream cheese is made from blended cashews, fresh carrots, chives, and bell peppers.
The flavor and texture are so similar to the dairy cream cheese, but so much better!
You can use this cream cheese the same way as you would the dairy cream cheese.
How to enjoy this tasty cream cheese
Smear on top of your favorite bread, burrito shell, or bagel.
Use it as a dip for chips, crackers, or vegetables.
Stuff pasta with this incredible cream cheese.
Try it as a mayo replacement in your favorite wrap or sandwich.
Or add it to any recipe that calls for dairy cream cheese.
Ingredients used in the cream cheese
- Raw Cashews – Cashews have a mild creamy flavor and can blend well with anything.
- Plant Based Milk – In this recipe I used an unsweetened plain almond milk, but any plant based milk will work.
- Cornstarch – Cornstarch is used to thicken the cream cheese.
- Vinegar – Apple cider vinegar is used to achieve the tanginess associated with a dairy cream cheese.
- Lemon Juice – Adding a little more tanginess to the cream cheese.
- Bell Pepper – In the recipe I have used raw and roasted red, orange, and yellow bell peppers, add one or a mix of all three to this cheese. If you would like to add a bit of heat, any hot pepper would be a great option along with the bell pepper.
- Carrot – The carrot adds a sweet crisp crunch texture to the cream cheese.
- Chives – The fresh chives add just the right amount of a mild onion flavor to the cheese.
- Spices – Salt, pepper, dill, onion powder, and minced garlic. Each time you make this cream cheese try different spices, such as smoked paprika, Italian seasoning, or even rosemary. Add fresh herbs when it is available.
How to make the Vegan Vegetable Cream Cheese
In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
After the soaking, drain and rinse the cashews.
Add the cashews to a high speed blender.
In a small bowl or measuring cup add the milk, cornstarch, vinegar, lemon juice, salt, pepper, onion powder, and garlic together, blending well.
Pour the mixture into the blender with the cashews.
Blend on the highest setting until the mixture is smooth.
Pour into a sauce pan and cook on medium heat for about 5 minutes, this will thicken the cheese.
Remove from the heat and let the cheese cool.
Next clean and dice the carrot, chives, and bell pepper, set aside.
Once the cheese has cooled, pour the cheese into a container.
Add and stir in the diced vegetables.
Cover the cream cheese and place into the refrigerator for a few hours before serving.
Vegan Vegetable Cream Cheese
Equipment
- High Speed Blender
Ingredients
- 1 Cup Raw Cashews
- 1/2 Cup Plant based Milk I used a unsweetened plain almond milk.
- 1 Tbsp Cornstarch
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Lemon Juice
- 1 tsp Salt
- 1/2 tsp Dried Dill Or fresh dill.
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/2 Bell Pepper I used a red bell pepper.
- 1 Medium Carrot
- 1 1/2 Tbsp Fresh Chives Add more or less chives to taste.
Instructions
- In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
- After the soaking, drain and rinse the cashews.
- Add the cashews to a high speed blender.
- In a small bowl or measuring cup add the milk, cornstarch, vinegar, lemon juice, salt, pepper, onion powder, and garlic together, blending well.
- Pour the mixture into the blender with the cashews.
- Blend on the highest setting until the mixture is smooth.
- Pour into a sauce pan and cook on medium heat for about 5 minutes, this will thicken the cheese.
- Remove from the heat and let the cheese cool.
- Next clean and dice the carrot, chives, and bell pepper, set aside.
- Once the cheese has cooled, pour the cheese into a container.
- Add and stir in the diced vegetables.
- Cover the cream cheese and place into the refrigerator for a few hours before serving.
