6 Oz Vegan Cream Cheese Recipe for Easy Homemade Spread

Vegan cream cheese is a delicious and versatile alternative to traditional dairy-based cream cheese. Whether you’re vegan, lactose intolerant, or just looking to explore plant-based options, making your own vegan cream cheese at home is surprisingly simple and rewarding.

This 6 oz vegan cream cheese recipe offers a creamy, tangy, and smooth texture that rivals store-bought versions, but with the added benefit of controlling exactly what goes into your food. Perfect for spreading on bagels, mixing into dips, or using in your favorite recipes, this homemade cream cheese will quickly become a staple in your kitchen.

In this blog post, we’ll walk you through the ingredients, equipment, and step-by-step instructions to create your own luscious vegan cream cheese. Plus, we’ll share tips, serving suggestions, and nutritional information so you can enjoy this delightful treat guilt-free.

Ready to impress your friends and family with your plant-based culinary skills? Let’s get started!

Why You’ll Love This Recipe

This 6 oz vegan cream cheese recipe is a game changer for anyone who loves creamy spreads but wants to avoid dairy. It combines wholesome ingredients like soaked cashews and coconut cream to create a rich, velvety texture that’s perfect for a variety of uses.

Unlike many store-bought vegan cream cheeses, this recipe is free from preservatives, artificial flavors, and unnecessary additives, making it a healthier and tastier option.

Not only is it easy to prepare, but it also stores well in the fridge for up to a week, making it perfect for meal prepping. You can customize the flavor with herbs, spices, or sweeteners to suit your preferences.

Whether you’re making a quick breakfast or looking to add creaminess to your favorite dishes, this vegan cream cheese will quickly become a kitchen favorite.

Ingredients

• 3/4 cup raw cashews (soaked for 4 hours or overnight)
• 2 tablespoons coconut cream (the thick part from chilled coconut milk)
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon sea salt
• 2 tablespoons water (add more if needed for consistency)
• Optional: 1 teaspoon nutritional yeast (for a cheesy flavor)
• Optional: 1 small garlic clove (for savory version)

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Bowl (for soaking cashews)
• Spatula
• Glass jar or airtight container (for storage)

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight to soften. This step is crucial for achieving a smooth and creamy texture.
2. Drain and rinse: After soaking, drain the cashews and rinse them under cold water to remove any residue.
3. Blend the base: In your high-speed blender or food processor, combine the soaked cashews, coconut cream, lemon juice, apple cider vinegar, sea salt, and water.
4. Process until smooth: Blend on high for 2-3 minutes, stopping to scrape down the sides with a spatula as needed. Continue blending until the mixture is completely smooth and creamy. Add more water a teaspoon at a time if the mixture is too thick.
5. Add optional ingredients: If using nutritional yeast or garlic, add them now and blend again until well combined.
6. Taste and adjust: Taste the cream cheese and adjust the lemon juice or salt if needed for a tangier or saltier flavor.
7. Chill: Transfer the vegan cream cheese to a glass jar or airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up slightly.
8. Serve and enjoy: Use your homemade vegan cream cheese as a spread, dip, or ingredient in your favorite recipes.

Tips & Variations

For an extra tangy flavor, try adding a teaspoon of white miso paste.

Feel free to experiment with flavors by adding fresh herbs like chives, dill, or basil for a savory twist. For a sweet version, blend in a teaspoon of maple syrup and a pinch of cinnamon or vanilla extract.

This cream cheese is incredibly versatile and can be adapted to suit your taste buds.

If you find the texture too dense, add a bit more water or coconut cream to loosen it up. For a firmer cream cheese, reduce the added liquid.

When soaking cashews, using hot water can speed up the process if you’re short on time.

Nutrition Facts

Serving Suggestions

This vegan cream cheese is incredibly versatile and can be enjoyed in many ways. Spread it generously on your morning toast or bagel for a creamy start to your day.

You can also use it as a base for dips by mixing in your favorite herbs and spices.

Try incorporating it into vegan sandwiches or wraps for added richness, or dollop it onto baked potatoes or roasted vegetables for a delicious finish. It also works beautifully in vegan cheesecake recipes or as a creamy addition to sauces and dressings.

For more creative ideas, check out our Breakfast Wellington Recipe for a savory breakfast option, or explore plant-based dishes like our Blackstone Lo Mein Recipes to complement your creamy spread.

Conclusion

Making your own 6 oz vegan cream cheese at home is a simple and satisfying way to enjoy a creamy, tangy spread without any dairy. With just a handful of wholesome ingredients and minimal prep time, you can whip up a batch that’s perfect for a variety of meals and snacks.

This recipe not only saves money but also gives you control over the flavors and textures, allowing for endless customization.

Whether you’re new to vegan cooking or a seasoned pro, this homemade cream cheese is sure to impress. Don’t forget to experiment with the tips and variations to find your perfect blend.

For more delicious recipes, be sure to explore our collection, including hearty options like the Bread And Gravy Recipe or unique dishes like the Bison Tongue Recipe. Happy cooking and enjoy your creamy creation!

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