Last Updated on June 15, 2023
This Vegan Pineapple Cream Cheese is such a refreshing change to a plain and boring cream cheese spread.
The pineapple adds a whole new level of tartness and sweetness to this cheese that makes it perfect for just about anything.
This vegan cheese has the same signature taste of a traditional cream cheese with its sharp tangy taste and similar texture
It’s a refreshing treat for those hot summer days, that is not only vegan and gluten free, but also healthy!
So why no give this delicious plant based creamy vegan cream cheese a try!
How to serve this Vegan Pineapple Cream Cheese
Try this vegan cream cheese as a spread on a bagel, a baguette, or add it on top of a vanilla cake as a frosting.
Or maybe you like a sweet and salty treat.
Try it as a cracker spread or as a dip for pretzels.
Top with a sprinkle of fresh chives, mint, basil or thyme.
Add fresh pineapple slices and enjoy.
Ingredients needed for this recipe
- Cashews – To make a vegan cream cheese, I used a raw cashew. The raw cashew has a mild flavor and when blended it also has a creamy texture, making it perfect for a cream cheese.
- Plant Based Milk – In this recipe I used an unsweetened plain almond milk. Because this is a sweeter cream cheese a sweetened vanilla plant base milk would work wonderfully in this recipe.
- Cornstarch – Cornstarch is used to thicken the cheese.
- Apple Cider Vinegar – The vinegar adds the right amount of tang that will resemble the flavor of a dairy cream cheese.
- Real Maple Syrup – Maple syrup adds a slight caramel and vanilla flavor to the cream cheese.
- Lemon Juice – Adds a refreshing tang to the cream cheese.
- Salt – Salt enhances the flavors in this recipe.
- Crushed Pineapple – I used a can of crushed pineapple, this adds a sweet and tart flavor in this spread.
- Chives – Fresh chives and flowers are added before serving, adding a very mild onion flavor with a hint of garlic to the spread.
How to make this Vegan Pineapple Cream Cheese
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 add to a high speed blender.
Continue by adding to the blender, the plant based milk, maple syrup, lemon juice, salt, 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 5 minutes or until the cheese has thickened.
Once thickened, remove from heat, stir in the crushed pineapple, 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.
Serve this cheese on top of a sliced baguette, topped with chopped fresh chives and fresh sliced pineapple.
Vegan Pineapple Cream Cheese
Equipment
- 1 High Speed Blender
Ingredients
- 1/2 Cup Raw Cashews
- 1/4 Cup Plant Based Milk I used unsweetened Plain Almond Milk.
- 1/2 Tbsp Cornstarch
- 1/2 Tbsp Apple Cider Vinegar
- 1 Tbsp Real Maple Syrup
- 1 tsp Lemon Juice
- 1/4 tsp Salt
- 2 Tbsp Crushed Pineapple
- Fresh Chives
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 add to a high speed blender.
- Continue by adding to the blender, the plant based milk, maple syrup, lemon juice, salt, 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 5 minutes or until the cheese has thickened.
- Once thickened, remove from heat, stir in the crushed pineapple, 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.
- Serve this cheese on top of a sliced baguette, topped with chopped fresh chives and fresh sliced pineapple.
