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!
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.
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.