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

1. 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.

2. In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
3. Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Delicious Dairy-Free Bagels

Tofu Scramble

Not Yo’ Mama’s Vegan Chili

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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.

Course Breakfast, Sauces and Dips, Snack

Cuisine American

Keyword cashews, cream cheese, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Author Allison Crawford at The Hungry Carrot

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.

The post Cashew Cream Cheese appeared first on The Hungry Carrot.