Blended Cashew Vegan Cream Cheese, Tangy Lemon
Silky cultured cashew cream cheese made from five pantry staples and a blender. Tart lemon and apple vinegar mimic dairy tang while soaked cashews provide luxurious body. Garlic and white pepper add subtle depth. Serve on bagels, crackers, or in baking as a plant-based cream cheese substitute. This version skips commercial gums and thickeners, relying on cashew starch and chilling time for texture development.
Ingredients
Instructions
- 1
Soak cashews in water for at least 12 hours, drain and discard liquid.
- 2
Add drained cashews, lemon juice, apple vinegar, water, garlic powder, white pepper, and salt to blender.
- 3
Blend until completely smooth and creamy, 3-5 minutes.
- 4
Transfer mixture to a ramekin or glass bowl and cover.
- 5
Refrigerate for 8 hours before using to allow flavors to meld and texture to firm.
Tips
Soak longer (18-24 hours) for silkier texture. Replace half the water with unsweetened plant milk for richer consistency.
Blend in pulses if your blender struggles; stop and scrape bowl as needed to ensure even blending.
Stir occasionally during the first 4 hours of chilling to redistribute moisture and prevent separation.
Good to Know
Refrigerate covered for up to 10 days. Freezing not recommended; texture becomes grainy upon thawing.
Prepare through step 4 up to 2 days in advance. The final 8-hour chill can overlap with overnight storage.
Use at room temperature or chilled directly from the fridge. Soften briefly at room temperature if spreading is difficult.
Common Mistakes
Blend on high speed continuously without scraping bowl to avoid grainy texture; pulse and pause instead.
Skip the final 8-hour chill to avoid thin, loose consistency that won't hold shape.
Oversoak cashews beyond 24 hours to prevent mushiness and off-flavors.
Substitutions
less fruity
FAQ
Can I use roasted cashews instead of raw?
Roasted cashews will produce a darker, more bitter cream cheese. Raw cashews are essential for the clean, neutral base needed for this recipe. Avoid pre-roasted varieties.
What if my blender won't reach complete smoothness?
Invest in a high-powered blender (vitamix-style). If unavailable, blend in two batches, starting with half the liquid and adding the rest gradually until desired consistency is reached.
How long does this keep in the fridge?
Covered, it lasts up to 10 days. Discard if you notice mold, off-smells, or separation beyond normal. Freezing is not recommended due to texture degradation.