Vegan Vegetable Cream Cheese
A Vegan Vegetable Cream Cheese that is so rich, creamy and so easy to make.
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.
Notes
How to enjoy this 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 just add it to any recipe that calls for the dairy cream cheese.