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Dairy-Free Cashew Cream Cheese Recipe

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4.3 from 10 reviews

  • Author: Eliza
  • Total Time: 4 hours 25 minutes (including soaking), 25 minutes if using quick boil method
  • Yield: 24 servings
  • Diet: Vegan

Description

This Dairy-free Cashew Cream Cheese recipe offers a rich, creamy, and tangy alternative to traditional cream cheese, made entirely from soaked cashews and coconut cream. Perfect for vegan and dairy-free diets, it blends the natural creaminess of cashews with zesty lemon juice and apple cider vinegar, creating a versatile spread suitable for both savory and sweet applications. Optional seasonings like onion powder and everything but the bagel seasoning enhance the flavor, making it ideal for toast, sandwiches, and more.

Ingredients

Base Ingredients

  • 500 g (17 oz) cashews
  • 1 cup coconut cream
  • 4 tbsp lemon juice
  • 3 tbsp apple cider vinegar

Optional Seasonings for Savory Version

  • 1 tsp salt (omit if using for sweet recipes)
  • 1 tbsp onion powder (skip for sweet version)
  • a sprinkle of everything but the bagel seasoning (optional but recommended)

Instructions

  1. Soak the cashews: Place the cashews in warm water and soak for at least 4 hours or overnight to achieve the best creamy texture. If short on time, use the quick boil method by boiling the cashews submerged in water for 15 minutes, then cool, drain, and rinse.
  2. Drain and rinse: After soaking or quick boiling, drain the cashews well and rinse with fresh water to remove any residual soak water.
  3. Blend the ingredients: In a high-speed blender or food processor, combine the drained cashews, coconut cream, lemon juice, apple cider vinegar, and optional seasonings such as salt and onion powder for a savory flavor. Blend thoroughly, scraping down the sides as needed, until the mixture is silky and thick.
  4. Adjust seasoning and texture: Taste the cream cheese and add more lemon juice or apple cider vinegar for added tanginess. Add a small amount of water if you want a thinner consistency.
  5. Store properly: Transfer the cashew cream cheese to an airtight container. Refrigerate for up to 7 days or freeze for up to 3 months for longer storage.
  6. Serve and enjoy: For savory use, sprinkle with everything but the bagel seasoning when spreading on toast or bagels to enhance flavor.

Notes

  • The soak time is essential for achieving a creamy texture; however, the quick boil method is a good alternative if pressed for time.
  • Omit salt and onion powder if preparing for sweet uses like desserts or fruit spreads.
  • Coconut cream adds richness but can be substituted with other non-dairy creams for variation.
  • Store leftover cream cheese properly to maintain freshness and safety.
  • This recipe is vegan and dairy-free, making it suitable for those with lactose intolerance or following a plant-based diet.
  • Prep Time: 10 minutes plus 4+ hours soaking time
  • Cook Time: 15 minutes (if using quick boil method)
  • Category: Spread
  • Method: Blending
  • Cuisine: Vegan, Dairy-free, American

Find it online: https://recipekind.com/dairy-free-cashew-cream-cheese-recipe/