The Best Vegan Cream Cheese

As a family of bagel + toast lovers we love a good non-dairy cream cheese, but the truth is they are hard to find, so I made my own! It’s oil free, preservative free, gluten free + dairy free but oh so creamy and delicious. We love a thick layer on sourdough like this with extra fresh herbs and a side of fruit.

✖️RECIPE for Homemade Vegan Cream Cheese:

Ingredients:

1 cup raw cashews soaked overnight and drained

1/2 cup coconut cream**

1 Tablespoon vinegar

1 Tablespoon lemon juice 

1/4 teaspoon dried garlic

1 teaspoon dried dill

1 teaspoon dried chives 

1/2 teaspoon salt, or to taste

Instructions:

Soak cashews in water overnight. The long soaking time ensures the creamiest texture! Drain and rinse. Add cashews, coconut cream, vinegar, and lemon juice to a small blender or food processor and process until super smooth. Fold in salt, dill and chives. Taste and adjust salt and herbs to your liking. Pour cream cheese into a small dish or jar that seals well. Seal and chill in fridge until firm. Spread on all the toast + bagels. Enjoy!

** This recipe calls for coconut CREAM, not coconut milk. You can find coconut cream canned OR you can chill a can of full fat coconut milk overnight in the fridge and skim the cream only off the top of the can. You should get about 1/4 cup coconut cream off the top of a standard can of full fat coconut milk!