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Vegan Vegetable Cream Cheese
Lisa

Vegan Vegetable Cream Cheese

A Vegan Vegetable Cream Cheese that is so rich, creamy and so easy to make.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Appetizer, dip, vegan
Cuisine: American
Ingredients Equipment Method Notes

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.

Equipment

  • High Speed Blender

Method
 

  1. In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
  2. After the soaking, drain and rinse the cashews.
  3. Add the cashews to a high speed blender.
  4. In a small bowl or measuring cup add the milk, cornstarch, vinegar, lemon juice, salt, pepper, onion powder, and garlic together, blending well.
  5. Pour the mixture into the blender with the cashews.
  6. Blend on the highest setting until the mixture is smooth.
  7. Pour into a sauce pan and cook on medium heat for about 5 minutes, this will thicken the cheese.
  8. Remove from the heat and let the cheese cool.
  9. Next clean and dice the carrot, chives, and bell pepper, set aside.
  10. Once the cheese has cooled, pour the cheese into a container.
  11. Add and stir in the diced vegetables.
  12. 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.