This vegan cream cheese is cashew-based and has loads of flavor due to fresh herbs and lots of garlic.
I’ll be the first to tell you that vegan cream cheese should really have a different name than “vegan cream cheese”. I think that when looking for vegan substitutes, especially if you don’t eat 100% vegan, it’s probably a good idea to call it what it is.
If you expect a vegan cheese to taste exactly like its non-vegan counterpart, you’ll be disappointed. But, if you taste a cashew spread knowing that it’s a cashew spread, you’re definitely going to fall in love.
Cashews are used in many vegan cream cheese recipes because when you soak cashews overnight, they get super soft and blend-able, and with a few added ingredients, meld into this lovely, all-purpose spread or cream.
This time I used fresh herbs from my mom’s garden, and lots and lots of garlic. I really love garlic. I actually added a few extra cloves than what I wrote down in the recipe, because I figured none of you are trying to ward off vampires, and none of you want garlic seeping out your pores at night — but I do, clearly.
This recipe has a slightly thinner consistency than my previous one, which means it’s perfect for dipping!
You’ll need a food processor or a high-speed blender for this one, but it’s pretty simple to throw together. Just toss everything in and blend away. The vegan cream cheese will keep for a long time in your fridge, maybe a month or so? I tend to eat it before it ever goes bad but always notices that it lasts longer than the dairy stuff.
On another note, I’m finally adjusting into my new apartment and living on my own. Perhaps the most fun part is all the new kitchen supplies I’m acquiring. I’m still without some basics, a frying pan, for example, but we’re getting there. I can foresee the recipes on Palette Dining getting even easier and more minimal in the future.
Enjoy. Print Vegan Cream Cheese: Herb and Garlic Author: Katy’s Kitchen Prep time: 15 mins Total time: 15 mins Yield: about 1 cup Ingredients
- 1 cup raw cashews, soaked for at least 2 hours
- juice of one lemon
- ½ teaspoon of sea salt
- 3 teaspoons olive oil
- 2 Tablespoons nutritional yeast
- 2 cloves garlic
- ¼ cup chopped fresh dill
- ½ cup chopped fresh basil (or a large handful)
- Soak the cashews in a bowl of water for at least two hours.
- Rinse and drain the cashews and pat dry with a paper towel.
- Add the cashews, lemon, sea salt, olive oil, and the nutritional yeast to the food processor and process until smooth.
- Add the fresh herbs and process until combined well. Store in an airtight container in the fridge.
Notes & Substitutions Find raw cashews and nutritional yeast at a bulk food store or a health food store. Roasted cashews will not work for this recipe.
Cashew Cream: perfect in smoothies, drizzled over desserts, as a salad dressing base
Cashew Cheese: a basic vegan cream cheese recipe for beginners
Mango Mint Tartlets: a simple summer treat with a cashew filling