Fruit Flavoured Cashew Cream Cheese on a bagel
Add these additional ingredients to make a fruit cream cheese, such as strawberry, pineapple, raspberry, blueberry or any flavour you like! Perfect creamy, slightly tangy, spreadable, vegan cream cheese with the sweetness of fruit.
- 1 cup(s) raw cashews softened (see below)
- 2 - 6 tablespoon(s) jam, jelly, or preserve of choice (strawberry, raspberry, pineapple, blueberry, etc)
- 3 tablespoon(s) refined coconut oil
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) apple cider vinegar
- 2 teaspoon(s) white miso paste
- 1/4 teaspoon(s) salt (or to taste)
- vegan food colouring (optional)
- 4 bagels (gluten-free if preferred)
To soften the cashews:
- You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan cashew cream cheese:
- Add the softened cashews, jam, coconut oil, lemon juice, apple cider vinegar, white miso paste, salt, and food colouring, if using, to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.
- Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Spread generously on a plain or toasted bagel half. Store leftovers covered in the fridge for up to two weeks.
Food Colouring: Some jams and jellies don't provide much colour so if you want your cream cheese colourful, add food colouring of choice for a fun colour. Not all food colouring is vegan, (some contain gelatin or even ground up bugs!!) so make sure you purchase vegan-friendly food colouring. Cashew alternative/ Nut-free: to sub the cashews, blanched almonds, or macadamia nuts work well, or for a nut-free version use raw sunflower seeds. If using raw sunflower seeds, you may need to boil them a little longer to ensure they are as soft as possible. Oil-Free: the coconut in this recipe is what makes this cheese firm and spreadable. For an oil-free version, just omit it. It won't be quite as firm, but it will still be nice. Soy-Free: To keep this recipe soy-free, swap out the miso for chickpea miso!
Serving: 1serving of cream cheese without bagel | Calories: 194kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 128mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg