Quick and easy recipe to make a vegan cream cheese at home with cashews, 30 minutes total!
This vegan cream cheese can be used as a spread or in recipes to achieve a creamy consistency.
I love to mix it with pasta, tomatoes and fresh basil, served with a drizzle of olive oil and some nutritional yeast on top.
It’s a great recipe to have in your vegan repertoire as a stable a base ingredients on which to build more elaborate dishes.
This vegan cream cheese adds that creamy richness to your meals to turn them into comfort food and hearty dishes.
Ingredients
- 200g cashews
- 1 tablespoon of coconut oil
- 1 tablespoon of lemon
- 1 tablespoon of cornstarch
- 1 teaspoon of agar-agar
- salt to taste
Instructions
Boil the cashews for 30 minutes, they will become paler and more flexible.
Then, blend the cooked cashews with one cup of their water, the coconut oil, and lemon, until smooth. Add the cornstarch and agar-agar to the mix and blend for another 30 seconds.
As a result, you should end up a thick cream. Let it cool down and then reserve in the fridge.
You don’t necessarily need the agar-agar, it just helps getting the consistency just right to spread it later. However, the cornstarch should be enough to thicken the mixture.
Alternatively, you could skip the cornstarch and agar-agar all together if your blender is powerful enough to make a creamy consistency out of the cashews and half a cup of water.
For time efficiency, I prefer to add more water in the beginning to get a smooth texture quickly and then thicken it. But with a decent blender, you can reach this consistency by mixing in less water and blending it for longer.
Let me know how you enjoy this recipe when you recreate it. It’s a vegan cream cheese made simple. Bon appétit!
