The BEST EVER homemade vegan cream cheese!! I am so excited to share this recipe and it might be my favorite recipe that I’ve created so far. This is creamy, thick, spreadable, and super delicious. This cream cheese will not melt on your bagel and is still light and airy, with just the right amount of tanginess.
I have searched for years for a good store-bought vegan cream cheese to no avail. Either they are very oily and melt into the bagel like butter (ick) or they are too grainy. It was finally time to develop my own, and now I’m never going back. 😋
This recipe comes together in just a few minutes in the blender, and stores in the fridge. You can add more lemon to adjust how tangy you would like your cream cheese. This incredible vegan cream cheese is also raw and gluten-free. 🥰🥯🌿
This is perfect for topping a bagel and you can mix in any flavor you like from pickles to chives, giardiniera, and more. I love to mix up what veggies or herbs that I mix into the cream cheese to have interesting flavors. Dill and thyme are two of my favorites besides chives. I also like green onions or scallions. If you want to be super fancy you could add in vegan bacon or smoked tomato ‘lox’ for a very savory and iconic flavor profile.
What is your favorite cream cheese flavor?
Vegan Cream Cheese
Ingredients
- 1/2 block extra firm tofu
- 1/3 cup raw cashews
- 1 tsp sea salt
- 1 tsp raw apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1/2 lemon, juiced
Instructions
- Add all of your ingredients to a high-powered blender, and blend on high using the tamper, till the cream cheese is completely smooth.
- Mix in any toppings that you desire from chopped chives, to pickles, etc.
- Store in a pint sized mason jar in the fridge and enjoy on bagels!
If you make this incredible vegan cream cheese, post a picture to Instagram, tag me @CultivatorKitchen, and use the hashtag #culivatorkitchen so I can check it out!!
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