Vegan Cream Cheese
Author:Creamy, rich, tangy, and delicious Vegan Cream Cheese. Quick and easy to make and perfect for spreading, snacking, and dipping!
Ingredients
- ½ heaping cup (75 grams) raw almonds , or cashews (for nut-free see FAQs)
- 16oz (454 grams) medium firm, firm or extra firm tofu (NOT silken tofu) , I like medium firm. Using firm or extra firm will create a slightly firmer cream cheese.
- 3 tablespoons (45 ml) fresh lemon juice
- 3 tablespoons (45 ml) white wine vinegar
- 2 tablespoons nutritional yeast
- ¼ cup (60 ml) melted refined coconut oil , measure while liquid and don't use while hot. Allow to cool back to room temperature before using.
- 1 to 1½ teaspoons fine sea salt
- ½ teaspoon dried dill , the finished recipe won't taste of dill, but it's an important addition. I really recommend you don't skip it!
INSTRUCTIONS
- Boil some water in a kettle and cover the raw almonds in the boiling water. Let them soak for 15 minutes. Drain, then remove the brown, papery skins by pinching the rounded end of the almond and squeezing. They should pop out really easily. Discard the skins.
- To a food processor or a high-powered blender add the soaked and skinned almonds, tofu, lemon juice, white wine vinegar, nutritional yeast, refined coconut oil, 1 teaspoon of the sea salt, and the dried dill. Process until completely smooth. You will get a smoother result in a high-powered blender than you will in a food processor.
- Taste, and add the remaining salt to taste then blend again. I always use the full 1½ teaspoons.
- Spoon out into a container. It can be eaten right away but is best if refrigerated for at last 1 hour so it firms up a little.
NOTES
Storage - Transfer it from the food processor to an airtight container and keep it in the fridge for up to 2 weeks.
NUTRITION
Serving: 2tablespoons | Calories: 73kcal | Carbohydrates: 1.7g | Protein: 4g | Fat: 6g | Saturated Fat: 2.7g | Sodium: 118mg | Fiber: 1g | Sugar: 0.2g | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 0.5mg
