Blend until … Tapioca makes vegan cheeses stretchy, it doesn't provide the same texture of firming it when cold and being melty when hot. Kalamata Olive Cashew Crème tastes like a creamy olive tapenade, minus the anchovies! Mission and Values. Stir in the parsley. Cashew Cream Cheese. I love when you share! Have you tried refined coconut oil? You might also like low carb dairy free ranch dressing! So happy you are loving it, Holly . Cover, then let set in the fridge for 1 hour, or until ready to serve. If you are making one of the flavoured cream cheese recipes then add the additional ingredients here too. (I have a heavy hand) :0) I will go heavier on the lemon juice and vinegar next time I make it, for a little extra "Oomph". You have successfully joined our subscriber list. 2 cups cashews. I hope you enjoy the recipes, and let me know if you ever have any questions or need any support . I am transitioning to vegan diet and I found that cashews drain my food budget the most. chives and black pepper for a savory start. Place the cashews in a bowl and cover them with water. Sometimes more! Drain and rinse cashews. I like to store the cream cheese in a mason jar, but any airtight container works. This is amazing!!! Hope that helps! Thanks for giving this the old college try Sam! I know you commented this a long time ago, but I just made it with red miso paste and I wouldn't recommend it. Will that affect the teast? If you omit it you would just have a seasoned cashew paste. I'll also try it tomorrow morning so that it has time to let the flavors melt together for a bit. Cashew cream cheese is a dairy-free cream cheese alternative made from—you guessed it…CASHEWS! They are considered super healthy nuts. I am so hoping this turns out like the Daiya Cream Cheeze I buy because it is the closest thing I can find to the taste and texture of dairy cream cheese. Whips up in about 5 minutes and lasts all week in the fridge. A Community Recipe by Holistica. There is a certain texture and tang to cream cheese. Course: Appetizer, Breakfast, Main Course. Place in a food processor with 1/4 cup water and the sea salt. It’s cream cheese made from cashews with cinnamon toast flavors. Meyer lemons are sweeter so you may need to use a bit more juice. You’ve just made some of the best vegan cream cheese you'll ever enjoy! Add these additional ingredients to make a fruit cream cheese, such as strawberry, pineapple, raspberry, blueberry or any flavour you like! Soaking your cashews will give you the creamy consistency you want for a cashew cheese … It makes a great snack, breakfast, or sandwich spread! This Savory roasted garlic cashew cream cheese recipe is a vegan treat.Spreadable, savory, and perfect on a bagel, crackers or as a dip for carrots and celery. Will the coconut oil taste like coconut oil in the cream cheese? I can’t tel you how many times I’ve made it! I know many of my readers like to substitute sunflower seeds or pumpkin seeds instead of nuts. Transfer to the clean container and cover. Stop the processor and scrape down the sides 2-3 times during blending. She wasn't sure if she could use something different for cheeses and desserts. So thankful for this recipe!! I hope you love the vegan cheeses! […] Blend the mixture, stirring as necessary. I love this recipe so much!! The cashew cream cheese will last, covered, in the fridge for about 4-5 days to be safe. Place a piece of baking … Yes it sounds like that might be the case. Thanks for posting this recipe. I like that it has more texture than cream cheese. All are so delicious! It's inexpensive to make and it's exactly the taste and texture I was craving. Your email address will not be published. Thanks!! Cashew cream cheese is the perfect homemade dairy-free option. I will continue to look for a base that will give me the mouth feel and flavor I'm looking for. She just switched to the vegan lifestyle. I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Or, use it in these amazing black bean enchiladas! I made this super cute vegan strawberry cream cheese. Blend for 5-8 mins to achieve a creamy texture. avocado and red pepper flakes for a little kick. Will definitely be trying this on some lasagna soon! ", Sandy, you rock!! Depending on the lemons, I’ve used anywhere from 3 to 5 Tablespoons of juice. So thrilled you are loving my recipes so much, and thank you so much for your support with the cookbooks, I hope you both love them! How to make vegan Cashew Cheese- a simple plant-based alternative that is spreadable, creamy and flavorful, and can be whipped up in just minutes! I transferred to food processed and it was great. You might be surprised to hear that the moment I decided I was going to go vegan, I was completely and utterly bummed about it. I’m in looove!! Can you let us know the outcome pleeeeeease. Taste and add more lemon juice or salt as needed. I blended and blended and blended... all I can taste is tiny pieces of cashew and ACV :(. Even my non-vegan husband loved it . Hope that helps! You have outdone yourself, Sam! fruit preserves for one of my favorite combos. Do you buy in bulk? I'm Sam, welcome to my blog! I definitely devoured all of the garlic and herb cream cheese first myself- so good! (and they always seem to be close to expiring and expensive) Made the garlic and herb one as a spread for my bagels and realized it actually has a pretty similar texture to ricotta! One batch of this would not have been enough, because I'm going to spread it on everything! Yes! I think veg shortening is the perfect substitute . Enjoy! As opposed to unrefined coconut oil, which tastes and smells like coconut. I made this yesterday and it was amazing. Unlike many other types of nuts, cashews are crunchy but … Recipes » Vegan Cashew Cream Cheese – 3 ways. What about sunflower or grapeseed oils? This Vegan Cashew Cream Cheese is melt-in-your-mouth creamy, perfectly tangy and silky smooth! If we take the oil out do you think tapioca flour could set it? I usually use Eden foods shiro miso so assuming that would be fine here? Costco sells Kirkland organic raw cashews for 2.5 pounds jar for ~$18.00!! I was looking for a simple vegan cream cheese that didn't require ingredients I don't have on hand and I didn't want to mess around with fermenting. I've tried a few others that were okay, but they weren't anything I've bothered to make a second time. Keyword: paleo cheese, vegan cashew cheese, vegan cream cheese. How fun is that? I've tried cashew cream cheese recipes before and while they always come out creamy, they never taste like cream cheese. The miso just adds an umami flavour and won't change the shelf life. I'm sure it won't last that long. Place in an airtight container and store in the fridge for up to 7 days. I've tried all the commercial cream cheeses and this is much better, and so easy. You can make it without oil but the cheese texture will be different. I actually buy mine from a local Indian grocery store where they sell them super cheaply. Pour the cream cheese into a small dish. Vegan Cashew Cream Cheese Recipe Cashews are the main ingredient and obviously are packed full of protein and vitamins. Join the World's First Vegan Cooking School! Put a lid … Easy peasy. Pour the cream cheese into a small dish, and smooth the top with a spatula. Boy am I glad this recipe was requested because oooo eee is this yummy! Holidays are … This recipe will last in the fridge for 4-7 days stored in an airtight container. If the consistency is lumpy, run it through the food processor before using. Just tried with my NutriBullet, which is my go-to for a lot of sauces and things but this recipe would need more liquid to work in that. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. I'm newly vegan (been a vegetarian for 8 years), and looooove cheese. Do you think this would affect the longevity? I'm transitioning into a new Vegan life and cheese is the last to go so thank you for this cream cheese recipe! Oh la la! The vegan bagel sandwich is best served straight after preparation. And other vegan sauces like tazitki and sour cream? And I’m picky about my non-dairy foods. Really trying to eat omit oil and instead eat unprocessed healthier fats. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Soaked the cashews overnight and a bit longer. Add more as needed for an ideal “cream cheese tang”. Just found your blog and am loving it already. Cover, then let set in the fridge for 1 hour, or until ready to serve. Taste test to make sure it is as tangy as you would like. The vegan cream cheese will firm up and become nice and spreadable. Cuisine: British. The slightly salty, meaty and tangy mix of olives, garlic, herbs, and lemon is the perfect choice for bread, bagels, pizza, crostini, pitas, or bruschetta, or add to any antipasti platter. Your email address will not be published. 1 1/4 cup water. Wonderful! Hey Sam! Soft French-Style SHOP NOW. Stick around and enjoy some amazing vegan food! It is also Paleo, Gluten-Free and can be made Keto. So happy you are enjoying my recipes so much , Curious if this would work in stuffed mushrooms. Add in the salt and mix thoroughly. Hi, Just what I have been looking for! YES! Mixing in the jam will soften the texture quite a bit, so in this version, I add an additional tablespoon of coconut oil to help it firm up when chilled. OOPS. For the Cashew Cream Cheese Frosting Add the soaked cashews, lemon juice, vanilla, powdered sugar, and salt to a food processor. Enjoy! Have put it in the fridge in a container to see if it gets better. Wonderful! Your email address will not be published. Hi Fallon! Thank you! Use this in these Quesadillas! To be honest, I taste the cashews, lemon juice and I taste the miso as well. The only reason I'm interested in making my own cream cheese is I want the firmness of block cheese. Great recipe, super simple, will definitely be making again! Refined coconut oil has no taste so you can use that if you don't want any coconut flavour. It is tasteless and odorless. I have to say, I've tried cream cheese with cashews in the past and it just didn't do it for me. Cover and place … The coconut oil here works to set the cream cheese when chilled, and also make the cheese melt a bit when spread on a hot bagel. Perfect creamy, slightly tangy, spreadable, vegan cream cheese with a kick! I don't use any oils. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. (They are a little more expensive because Costco is now charging for delivery.) Great recipe, super simple! Defrost on the countertop or in the fridge. Feel free to share photos and quotes with a link back to my original post. Remember, it will firm up a bit in the fridge. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you. Rating. The coconut oil sets the cheese so it firms up. Store leftovers covered in the fridge for up to two weeks. Do you think my FP is too large? Because of the high heat and humidity, the cultured cashew cream cheese was a little tangier than it should be, so I should have moved it to the refrigerator a little earlier. Can you recommend any other oils that would have a mild taste? Coconut oil has the unique quality of being firm at room temperature but melts easily which is what gives this cream cheese it's consistency. Do let me know if you ever have other vegan stumbling blocks . Explore Our Cashew Cheeses. OR I would use half the amount of miso paste suggested. Oh that's so awesome, Donna! Read the Cashew cream - to freeze or not to freeze discussion from the Chowhound Vegetarian Vegan food community. Or add some green chiles or chile sauce? We have put it on vegan crackers, tortilla chips, bagels, toast and even just a spoon. Soak for at least 1 hour (or the very least, … Add the soaked cashews, lemon juice, salt and coconut oil to a food processor. i just couldn't think of what to add to downplay the cashew taste - miso!! Cover, then let set in the fridge for 1 hour, or until ready to serve. . Thai recipe looks absolutely amazing. Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. apple slices topped with cinnamon and sugar. Process until the cashews are smooth and creamy. You want to make sure the cashews you are using are raw, not roasted. By white do you mean shiro miso? Stop and scrape the sides and bottom of container multiple times until the mixture is very smooth … Hi Sam, They’re a great replacement for some of the best vegan dips, cheeses, dressings and more (spinach artichoke dip, mac and cheese, and BBQ ranch dressing just to name a few). I would recommend waiting until you have the miso before making. This cashew cream cheese is super smooth and creamy, rich in texture and packed with flavors of fresh herbs. Blend for 5-8 mins to achieve a creamy texture. And I was right––it’s incredibly smooth and creamy! SO happy you love it, Kelly . She was looking at your "heavy whipping cream" in your cookbook (I think that's what it was at least) and she was asking me what to do. Add to your favorites. Thanks! Most of the ingredients I use are easy-to-find or a pantry staple. Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Blenders are great for liquids but food processors are for more solid things such as this cheese. For flavour, a combination of apple cider vinegar, lemon juice, and white miso paste are added, which when combined together add the perfect amount of tang and umami. Thrilled you enjoyed the recipe so much and I hope you enjoy the nacho cheese as well . Hope it turns out for you . Do you by chance know of a good substitute she could use for cashews? I couldn’t wait until morning, so I just tried it on a small piece of pumpkin spice bagel. remember the miso in that one and I think it has been in the frig about 2 weeks. Besides banana bread, a warm toasted bagel slathered with this cheese spread is one of my favorite morning meals. They contain omega … 2. I had all the ingredients to hand except coconut oil, which I replaced with veg shortening for the solid fat - no idea if it changes the taste at all, but my version definitely doesn't seem to have suffered for it. Thank you so much for the lovely comment and thrilled you loved the recipe so much! Today I made the sweetened variation of cashew cream cheese. Coconut oil is also added to both help the cheese firm up when setting in the fridge, and so the cheese will get a bit melty when spreading on a hot bagel. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed. Print Pin Rate. Pour the cream cheese into a small dish, and smooth the top with a spatula. So thrilled it was such a hit for you Julie!!! This will soften them for a creamy spread. So happy you enjoyed it! It might be good, I haven't tried it so I'm not sure. Add fresh parsley or chives for herb and garlic cream cheese version the whole clan will love. I am not lactose intolerant so I can go back to dairy products to check for the taste when I do my experimenting. Simple is the name of the game here on It Doesn't Taste Like Chicken So happy you enjoyed it, Amber! 1. Since ditching dairy, cashews have been a lifesaver. Enjoy! Enjoy! Where do you buy cashews from? Top it off with the vegan lox, load it up as much as you like. I have said it before and I will say it again, "You rock! Your recipes never disappoint. I just made the cream cheese today with homemade blackberry jam. 2 / 5 (from 2 ratings) Equipment. I am so glad I found your website. I also used powdered lactic acid (after buying "The Non-Dairy Evolution Cookbook" and found that it does add tang. Love it! Consistency Tip: I like my cream cheese thick and spreadable. Don't tell anyone but I licked the food processor clean. I am an aspiring vegan and a bagel w/ cream cheese has been my biggest stumbling block. More about me. I realize that you have not had dairy in such a long time, it might be hard to remember what it really tastes like. If you haven’t discovered the pure bliss that is cashew cream, just wait – you’re in for a real treat. Here's my story →. Let sit out at room temperature for 24 hours. . The link on Amazon was confusing as some reviews/question answerers said it was red. So happy you are loving my blog. I was wondering the same thing. Thanks for the recipe! Haha! Perfect creamy, slightly tangy, spreadable, vegan cream cheese with the sweetness of fruit. You are a genius! You are awesome and so are your recipes! Some jams and jellies don't provide much colour so if you want it bright, add food colouring of choice for a fun colour. Store leftovers covered in the fridge for up to two weeks. Use a clean … If you are looking for a sugar free, dairy free spread, you have to check out this easy cinnamon toast cashew cream cheese. Eureka and Lisbon lemons have more tang so you made need to use less juice. Stop the processor and scrape down the sides 2-3 … I was going to say the same thing, chickpea miso . Other oils will not work in this recipe. Smoothness Tip: Coconut oil adds smoothness to the cream cheese and creates a thicker spread when cold. I just made this and I'm going to see what it tastes like in about an hour or so when it is chilled. Coconut Cream-the addition of coconut cream helps make this vegan cashew cream cheese thick and creamy! Soooooo, here’s my irritating question: any chance this will work without the oil? Thanks! Best Vegan Cheesecake Recipe - How To Make Vegan ... - Delish For a thinner, more whipped cashew cream cheese add a few Tablespoons of water. This goes great on the Whole Wheat Onion Bagels! Here we have one dish of plain cream cheese, one chipotle cream cheese, and the third is a chive cream cheese. Well, wish granted ladies, I bring you Vegan Cashew Cream Cheese. I hate hate hate to ask this, but I so need cream cheese! Our Mission is simple - to plant and nurture a more compassionate and sustainable future for all. You’ve gotta try it! I would say about a week when kept in an air-tight container. If you're ok with that then go for it! I have also made the herbed version and both my husband and I really enjoyed it! Can only find spreadable at Sprouts. Thank you!!! Your life sounds amazing!! I made the strawberry one and it tastes just like the real thing! . I use it as a sandwich spread, for white pizza, and I mix it in with my Mac and cheez base for some extra creaminess. A quick note before we get into the making of this cheese: this cashew cheese … Thank you! 3. Red miso has a stronger flavour so it will be a bit punchier, but more importantly, it is dark red in colour so it will turn the cheese a weird colour. The cashews are blended with fresh citrusy lemon juice and savory Himalayan pink salt for an authentic cream cheese taste. My mind is spinning with the possibilites. Made this this morning and just spread it on a bagel- delicious! I have enjoyed so many of your recipes and want to say thank you! I should have waited and bought refined. Hi Susan, this isn't as firm as block cheese, this is more spreadable like your average cream cheese. Oh yay!!!! Depending on the recipe, tofu might be a good substitute as well. Delish!!! Aged Artisanal SHOP NOW. You can find us on Pinterest, Facebook, and Instagram. **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**. First make the plain cream cheese base, then you can turn it into you favorite flavored cream cheeses! And lately, I’ve taken it to the next level by adding fruit-sweetened strawberry preserves. Would it be the same without the miso paste? YUM! They have a different taste and texture and may add a bit of a green hue, but if you are good with that it might be a good option. Hey friends, I wanted to share a very quick and easy way to make a creamy, spreadable cheese perfect in quesadillas or enchiladas- Cashew Cheese… This is one of those recipes you can make with the pulp from cashew milk, but you can also use whole soaked cashews. So, I knew the creaminess of blended cashews would be amazing as a vegan cream cheese. Enjoy! Hi Deb! INGREDIENTS Almond Milk (Water, Almonds), Salt, Enzyme, Xanthan Gum, Guar Gum, Mushroom Extract (to help preserve freshness), Lactic Acid, Citric Acid, Cultures. I have cashews soaking for the melty nacho cheese...(batch # 2). This is delicious! I do have one question. Found in: Savory Sauces, Snacks and Appetizers; Ingredients. The yum factor on this stuff is off the charts. It's tangy, creamy and spreadable. You can have all the vegan cream cheese you want and customize it as you please. The closest I had come to the tang and creaminess in the past was to add a probiotic capsule (opened) to a can of coconut milk (full fat) and let that ferment for a bit. I'm so excited to try all the flavors! Thanks so much for sharing this. This cashew vegan cream cheese frosting recipe is made with minimum ingredients and is creamy, tangy and so delicious. Thank you, welcome to my laboratory... Love these simple ingredients! Sorry! Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Let's see what we get after it is cold. Slather it on bagels, toast, crackers, or anything else you’ve got in your pantry. When designing this recipe I knew I wanted to make it as easy as possible (in true fuss-free vegan style). Try bulk or shopping smaller grocers for better prices. Launching November 30th. Lasts all week in the fridge. One question though, Im allergic to soy so I have to avoid anything with even a hint of it in it. No days spent culturing and no hard to find ingredients. It's tangy, creamy, spreadable and whips up in about 5 minutes. I've just made the plain one and it is really delicious. Why do you use a food processor as opposed to a high powered blender? Cashew cream is the answer. It's fairly easy to buy vegan cream cheese these days so I hadn't thought of making my own, but both of these ladies said they would prefer to make it from scratch. I just choose not to eat dairy on a daily basis for healthy body reasons. This looks amazing!! I just ordered your cookbook and convinced my mom to order it as well! Thank you, thank you, thank you. This on an everything bagel is my life right now - herb and garlic variation! Please do not try this recipe in a vitamix. When measuring the coconut oil should it be melted or solid? Store leftovers covered in the fridge for up to two weeks. She is allergic to nuts. Spread the cream cheese on the bottom half. Add these additional ingredients to the basic recipe for Vegan Cashew Cream Cheese to make your very own Garlic & Herb cream cheese. Our non-dairy cream cheese alternative is velvety smooth, with a rich, subtly tangy and sweet flavor. All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. You could also try pineapple, raspberry, blueberry, any flavour you like! Is there something that can be substituted for the miso? This can easily be omitted without much change to the taste and only a slight change in the smoothness. Thanks Sam! Your site is my absolute favorite! Yay!! Thanks for being awesome. Enjoy! I didnt "clog' up the roof of my mouth like normal cream cheese does. I always hated the mouth feel that cream cheese has. The vegan cream cheese will firm up and become nice and spreadable. Slather this vegan spread on bagels, toast or muffins for an easy grab-n-go breakfast. cucumber and fresh ground pepper to keep it simple. Sign up today and get new recipes delivered right to your inbox. We love to see your creations! Also, if you snap a photo be sure to share it with us! 3-5 Tablespoons fresh squeezed lemon juice (see note). 6 ingredient, easy to make, cream cheese. Required fields are marked *, Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! Sam Turnbull • It Doesn't Taste Like Chicken. Soak the cashews in water for at least 4 hours. AND I even included additional instructions so that you could make your very own garlic & herb vegan cream cheese. Yes, the miso and vinegar add that tangy aged taste. Cream Cheese seems to be one of the hardest cheeses to make non-dairy. Can i make this without the oil? Blend Since coconut oil is so healthy by itself, I can't see why you would want to omit it. Wild Rice Stuffing - gluten-free (Instant Pot or stovetop), 15 Vegan Breakfast Recipes to complete Christmas Morning, Instant Pot Rice Pilaf (includes stovetop instructions). I'm so glad you found me too, Jennifer! Make sure you allow it to drain for at least couple of hours as it makes consistency much better, then you can transfer it to a jar or container and keep in the fridge for up to 2 days. Miso adds a fermented aged taste, so no it wouldn't be the same. I made the garlic/herb version and I can tell it is going to be a lunch staple in our house. You can double the recipe, your food processor might have an easier time blending. Does it make a difference? I have been trying to make cream cheese since my husband and I went off dairy about 4 years ago. I love this, Sam! Things to Remember When Making Vegan Mac and Cheese. « 28 Vegan Instant Pot Recipes that Aren't Soup! To make Vegan Cashew Cream Cheese: add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor.