Raw Vegan Cream Cheese

9 Apr

raw cream cheese

Ingredients:

  • 2 cups raw cashews, soaked in water overnight, drain when ready to use
  • 1/2 cup water
  • 1 lemon, juiced
  • 2 teaspoons white wine vinegar
  • pinch of salt to taste
  • Optional: 1-2 teaspoons raw agave nectar to sweeten

Directions:

  1. Add your soaked cashews & water to your blender and blend until smooth.
  2. Add in your lemon juice, vinegar, and salt and blend until fully incorporated.  Taste a little spoonful and adjust any seasoning as necessary.  If it’s too sour, add a teaspoon of agave at a time.
  3. Place in an air-tight container in your refrigerator (it will firm up the longer it is in!).
  4. Optional: add chopped fresh chives, sun-dried tomatoes, or fresh herbs for various cream cheeses! (it will keep for 2 weeks in your refrigerator…mine didn’t last long!)
  5. Enjoy eating whole!

raw cream cheese

It’s superb topped on my Carrot Cake Muffins!

carrot cake muffins

10 Responses to “Raw Vegan Cream Cheese”

  1. Emily May 18, 2013 at 7:31 pm #

    could I use something in place of the white wine vinegar and achieve the same taste?

    • eatingwhole May 28, 2013 at 11:24 am #

      Of course, Emily! You can substitute with apple cider vinegar 🙂 .

  2. lurkylurky October 18, 2013 at 10:25 pm #

    This recipe looks great. Questions: how much water do you use to soak the cashews, and do you drain the cashews and discard the soaking water before blending?

Trackbacks/Pingbacks

  1. Carrot Cake Muffins with Raw Cream Cheese Frosting | Eating Whole - April 9, 2013

    […] Grease or add unbleached paper liners to your muffin tray.  Fill each muffin tin to the top and pop them in the oven for 20-25 minutes.  To be sure they’re done insert either a knife or toothpick into the center of a muffin; if it pulls out clean, they’re ready!  Let cool.  Optional: top with cream cheese. […]

  2. Perfect Carob Cake with Raw Cream Cheese Frosting | Eating Whole - May 28, 2013

    […] 1/2 Cup of my Raw Cream Cheese […]

  3. Maple Cupcakes with Pumpkin Cream Cheese Frosting, Pecan Praline Topper | Eating Whole - November 22, 2013

    […] 8 oz non-dairy cream cheese (want to make your own? check out my easy recipe here!). […]

  4. Brownies with Cream Cheese Frosting | Eating Whole - November 24, 2013

    […] 8 oz non-dairy cream cheese (want to make your own? check out my easy recipe here!). […]

  5. Healthy Holiday Recipes - Zimt - December 7, 2013

    […] Sandwiches Make cute little cucumber sandwiches- using the raw vegan cream cheese recipe from Eating Whole! Suggestions- use apple cider vinegar instead of white wine vinegar and […]

  6. Stop Hating Vegans | The Conscious Mom's Journey - February 5, 2014

    […] you vegans, for vegan cream cheese. (I’m super excited about this recipe and this […]

  7. Cupcake Insanity: Cheesecake Filled Chocolate Cupcake, Raspberry Cream Cheese Icing | Eating Whole - June 3, 2014

    […] oz vegan cream cheese, or brand of […]

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