Last Updated on December 19, 2023
This Vegan Cream Cheese Spread is a tasty spread that you can put on just about anything.
This spread is made out of raw cashews, thus giving it a creamy smooth texture.
I add balsamic vinegar to give this spread a tangy sweetness in addition to a hint of a smokey flavor and a light fruity note.
In this recipe I topped this “cream cheese” with fresh raspberries and herbs, all on a sliced baguette.
This recipe certainly makes for a simple and a refreshing quick treat!
Can this cream cheese be used in baked goods or added to a cooked dish?
Personally, I do not recommend using this vegan cream cheese for anything other than as a spread or dip.
What are some fresh herbs that will compliment this cream cheese?
- Thyme
- Basil
- Any Mint
- Pineapple Sage
- Chives
Ingredients needed for this cream cheese
- Cashews – Raw cashews are used in this cream cheese. The raw cashews have a neutral flavor and will have a creamier result when blended.
- Plant Based Milk – The plant based milk of my choice is the vanilla unsweetened almond milk, you can switch this out to your favorite plant based milk.
- Cornstarch – The cornstarch is used to thicken the cheese.
- Apple Cider Vinegar – The apple cider vinegar adds the sour and tangy flavor to the cream cheese, basically giving it a similar flavor to a dairy cream cheese.
- Real Maple Syrup – My sweetener of choice is maple syrup, it adds a sweet caramel smokey flavor to whatever you add it too.
- Lemon Juice – Lemon juice adds a bright citrus flavor to the cream cheese.
- Balsamic Vinegar – A slightly sweet flavor with a slight smokiness, it is a mellow tart vinegar.
- Salt – To enhance the flavors.
How to make this Vegan Cream Cheese Spread
In a medium sized bowl, cover the raw cashews with warm water and let stand for 4 hours.
After the 4 hours of soaking the cashews, rinse, drain, and then add to a high speed blender.
Continue by adding to the blender; the plant based milk, maple syrup, lemon juice, salt, balsamic vinegar, apple cider vinegar, and cornstarch.
Blend on high until everything is smooth.
Pour the cheese into a small sauce pan and cook at a medium heat for about 5 minutes or until the cheese has thickened.
Once thickened, remove from heat, and pour into a covered container.
Place into the refrigerator for about an hour before serving, keeping in mind that it will thicken more when chilled.
How to serve this vegan cream cheese
Serve over toasted baguette topped with a crushed berry of choice and sprinkle or garnish with your favorite fresh herb.
Some berries that compliment this cream cheese are….
- Strawberries
- Raspberries
- Blackberries
- blueberries
Use this cream cheese as a fruit dip, or a chip or cracker dip.
Vegan Cream Cheese Spread
Equipment
- High Speed Blender
Ingredients
- 1 Cup Raw Cashews
- 1/2 Cup Plant Based Milk I used a vanilla unsweetened almond milk.
- 1 Tbsp Cornstarch
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Real Maple Syrup
- 2 tsp Lemon Juice
- 1/2 tsp Salt You can use less salt, about 1/4 tsp.
- 1 tsp Balsamic Vinegar
Instructions
- In a medium sized bowl, cover the raw cashews with warm water and let stand for 4 hours.
- After the 4 hours of soaking the cashews, rinse, drain, and then add to a high speed blender.
- Continue by adding to the blender; the plant based milk, maple syrup, lemon juice, salt, balsamic vinegar, apple cider vinegar, and cornstarch.
- Blend on high until everything is smooth.
- Pour the cheese into a small sauce pan and cook at a medium heat for about 5 minutes or until the cheese has thickened.
- Once thickened, remove from heat, and pour into a covered container.
- Place into the refrigerator for about an hour before serving, keeping in mind that it will thicken more when chilled.
