Cashew cream cheese is what your bagel has been missing! Easy to customize and quick to whip up, it spreads like a dream and has that tangy creamy taste reminiscent of cream cheese.
This cream cheese is versatile and can be used in recipes, soups, or as a spread. Top it on a bagel or toast or even use it in cream cheese wontons. Try it paired with our homemade bagels for a taste to put it over the top! If you need a nut-free version, try our cream cheese made of tofu instead.
Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!
Instructions
- Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.
- In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
- Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.
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Cashew Cream Cheese
Cashew cream cheese is what your bagel has been missing! Easy to customize and quick to whip up, it spreads like a dream and has that tangy creamy taste similar to cream cheese.
Ingredients
- 1.5 cup soaked cashews
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1 tbsp nutritional yeast
Instructions
- Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.
- In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
- Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.
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