Go Back
–+ servings
Vegan cream cheese
Print Recipe Pin Recipe
5 from 2 votes

Vegan Cream Cheese

Perfect Vegan Spread for your toast and crackers. Vegan and gluten-free.
Prep Time5 minutes
Total Time5 minutes
Course: finger-food, Snack
Cuisine: Mediterranean
Keyword: vegan cream cheese
Servings: 4 people
Calories: 159kcal

Ingredients

  • 100 g cashews soaked overnight
  • 2 teaspoon yeast flakes
  • 1 tablespoon coconut milk
  • 1 teaspoon olive oil
  • 1 tablespoon lemon Juice
  • Salt to taste

Instructions

  • Soak the cashews overnight or leave them in hot water for at least 30 minutes. Drain, rinse the cashews and transfer into a blender jug or a food processor.
  • Add into the blender jug the rest of the ingredients and blend until you have a perfectly smooth consistency.
  • Keep the vegan cream cheese in the fridge for 5-6 days or freeze it.

Notes

  • You can add a little bit of water to adjust the consistency

Nutrition

Calories: 159kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 4mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 2mg