Cashew Cream Cheese on a bagel
6 ingredient, easy to make, cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Enjoy this plain as is, or use one of the additional recipes to make a fruit-flavoured spread or a garlic and herb spread.
Servings: (makes just over 1 cup)
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, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt 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, and smooth the top with a spatula. 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. Store leftovers covered in the fridge for up to two weeks.
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: 123kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 130mg | Potassium: 106mg | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 1.1mg