Go Back
Vegan Pineapple Cream Cheese
Lisa

Vegan Pineapple Cream Cheese

It is a refreshing treat for those hot summer days that is not only vegan and gluten free, but also healthy!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Soaking time of the raw cashews. 4 hours
Total Time 4 hours 20 minutes
Servings: 1 Cup
Course: Appetizer, dip, vegan
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 1 High Speed Blender

Method
 

  1. In a medium sized bowl, cover the raw cashews with warm water and let stand for 4 hours.
  2. After the 4 hours of soaking the cashews, rinse, drain, and add to a high speed blender.
  3. Continue by adding to the blender, the plant based milk, maple syrup, lemon juice, salt, apple cider vinegar, and cornstarch.
  4. Blend on high until everything is smooth.
  5. Pour the cheese into a small sauce pan and cook at a medium heat for 5 minutes or until the cheese has thickened.
  6. Once thickened, remove from heat, stir in the crushed pineapple, and pour into a covered container.
  7. Place into the refrigerator for about an hour before serving, keeping in mind that it will thicken more when chilled.
  8. Serve this cheese on top of a sliced baguette, topped with chopped fresh chives and fresh sliced pineapple.

Notes

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.