Vegan Veggie Cream Cheese
IDK about you, but I’m a HUGE fan of cream cheese. More specifically, a veggie cream cheese. That being said, I wanted to make a homemade vegan veggie cream cheese that I would LOVE and know the ingredients were on point. I grew up until I was in middle school on the East Coast (NJ specifically) and our local bagel shop ALWAYS had such a good veggie cream cheese, which is where this inspiration came from!
Vegan Veggie Cream Cheese Specifics
This vegan veggie cream cheese is super simple and versatile too. The base of the cream cheese is shown in the recipe, and you can add/subtract any flavors or veggies to customize it to your liking. Here’s what you’ll need…
- Cashews: These serve as the base for the cream cheese. They’re super creamy and full of healthy fats and protein which we love. Be sure to either soak your cashews overnight or follow the method I write out for you. This is an important step to ensure the cream cheese gets creamy! You’ll also want to make sure you get a food processor so that it’s easy to blend.
- Tapioca Starch: This isn’t 100% necessary, however it does allow the best texture for the cream cheese and acts as a thickener. I would recommend including it for optimal results! I recommend this one.
- Vegan Sour Cream: For the recipe I used the Kite Hill brand, which you can find at Costco, but any should do! This adds a bit of flavor and helps add to the texture of the cream cheese.
- Add some flavor!: Then we add the good stuff! We did a combination of garlic powder, sea salt, nutritional yeast and veggies. As I mentioned, you can adjust this depending on your liking!
If you’re looking for some accompaniments to your cream cheese, check out my bagel bread, which I used for the bagels shown here!
Vegan Veggie Cream Cheese
Print This
Ingredients
- 1 1/2 c cashews, soaked
- 1/4 c vegan sour cream
- 1/2 c broccoli, chopped into small pieces
- 1/2 large carrot, shredded
- 1/8 sweet onion, finely diced
- 3 tbsp chives, diced
- 2 tbsp nutritional yeast
- 1 tbsp tapioca starch
- 2 tbsp lemon juice
- 2 tsp pink Himalayan sea salt
- 1 tsp garlic powder
Instructions
Bring on the cream cheese!
- Add your cashews to a small sauce pan and cover them with water.
- Place the pan on high, once the water reaches boiling, cover the pan, turn off the heat and allow to rest for ~30 minutes.
- Allow cashews to cool & rinse them in cool water, then add cashews, sour cream, tapioca starch, lemon juice, sea salt & garlic powder to a food processor and blend until creamy.
- Once creamy, fold in the broccoli, carrot, onion and chives.
- Store in the fridge until cool and enjoy!
Notes
The cream cheese can be stored in the fridge for up to 2 weeks.
Vegan Veggie Cream Cheese
Print This
Ingredients
- 1 1/2 c cashews, soaked
- 1/4 c vegan sour cream
- 1/2 c broccoli, chopped into small pieces
- 1/2 large carrot, shredded
- 1/8 sweet onion, finely diced
- 3 tbsp chives, diced
- 2 tbsp nutritional yeast
- 1 tbsp tapioca starch
- 2 tbsp lemon juice
- 2 tsp pink Himalayan sea salt
- 1 tsp garlic powder
Instructions
Bring on the cream cheese!
- Add your cashews to a small sauce pan and cover them with water.
- Place the pan on high, once the water reaches boiling, cover the pan, turn off the heat and allow to rest for ~30 minutes.
- Allow cashews to cool & rinse them in cool water, then add cashews, sour cream, tapioca starch, lemon juice, sea salt & garlic powder to a food processor and blend until creamy.
- Once creamy, fold in the broccoli, carrot, onion and chives.
- Store in the fridge until cool and enjoy!
Notes
The cream cheese can be stored in the fridge for up to 2 weeks.
