Vegan cream cheese … I LOVE cream cheese on just about everything. But trying to go more natural with less chemicals and preservatives is a bit of a challenge at times. Here in Costa Rica you can find vegan items but the selection is limited. But to me even then I like to make things myself at home, then I know exactly what is in my food.
Here is a wonderfully delicious and easy to make vegan cream cheese.
- 2 cups raw cashews
- 2 tbs nutritional yeast
- 1 lemon juiced
- 1/2 tsp salt
- 1 tbs water
Place the cashews in a large bowl and cover with water. Cover the bowl with plastic wrap and leave to soak overnight or for at least 4 hrs.
Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Blend until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
Transfer the cashew cheese to a dish or bowl and stir in any flavoring, if using. Cover with plastic wrap and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.
From here you can take this base recipe and you can make it sweet or savoury. E.g. Cinnamon, sugar, maple syrup for a sweet option or go down the savory road with herbs, garlic, chives, pepper etc. The options are up to you.
Join us in Costa Rica for one of our retreats and you just may sample this delicious cream cheese for yourself. Michaels tries to have some handy when guest are here.