Drain and press your tofu very well getting out as much liquid as possible. This is not a “healthy” oil-free recipe. Thanks for your recipes!! I would say try blending it a little longer and see if that helps. This vegan cream cheese recipe is perfect on bagels, sandwiches, or anything else that needs a creamy, mild spread. This Veggie Cream Cheese from 100 Days of Real Food’s new cookbook, 100 Days of Real Food: Fast and Fabulous (which came out TODAY!) It’s powerful, compact and easy to clean! The Best Vegan Cream Cheese Recipe. the closest thing to real cream cheese that you can make. Enjoy! Do you think an immersion blender would help it to get creamier? Simple vegan comfort foods that get everyone to eat their veggies. This spread doesn’t taste as much like real cream cheese, but it is delicious all the same and makes a great dip and sandwich spread too! I use this Terrasoul Himalayan Salt from amazon. Silky smooth vegan cream cheese is made with 5 simple ingredients and is a perfect condiment for bagels, sandwiches, and veggies! If you prefer simplicity and speed over taste, try simple tofu cream cheese.) This cream cheese works great in place of regular dairy cream cheese in every recipe that I have tried it in so far. Keto Option. Hi Ruth, so glad the recipes are working well for you. Bring on the bagels, homemade cream cheese and all the fixings for a great breakfast platter or main meal! Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”. My favorite way to have this, is with chives and onions. You can add anything you want to it. Olive – Add a 1/4 cup or more of chopped olives, olive tapenade, or Muffalata to your cream cheese for a delicious combo! I think it tastes better than dairy cream cheese. Italian Cream Cheese Veggie Dip (Savory Dip) 8 oz. Enjoy! How To Make Vegan Cream Cheese. a fraction of the price of store-bought vegan cream cheese like Tofutti or Kite Hill! Yield: about 2 cups: Time You can also throw in some dehydrated veggies into the mix and make it a veggie cream cheese. Ingredients and substitutions for homemade vegan cream cheese: How to make vegan cream cheese from tofu…, Drain and press your tofu very well getting out as much liquid as possible. I bought a smaller processor to make this, but it never got creamy – we used it as ricotta instead. I love my nutribullet, it’s powerful, especially for small jobs like this. Store: Leftovers will keep for 5 – 6 days in the refrigerator. Add melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt. Soy Free – NO Tofu! For longer storage, it will keep in the freezer for up to 2 months. Excited to try the leftovers in bagels in the morning. (You can use my cashew cheese if you’re looking for that). How long can it be stored for in the refrigerator? SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, « HEALTHY BANANA CHOCOLATE CHIP MUFFINS (VEGAN). Making vegan cream cheese only takes a few simple steps: You can use it anywhere dairy cream cheese is called for. It can be expensive so be sure to look around. Cashews don’t need any longer than 3 hours to soak but will be fine if soaked overnight. Whenever I get the vegetable cream cheese in the store they have peppers in it and it just ruins the flavor me by making it watery and sweet. Thanks. Leave a comment and rate it below. I’m so encouraged. My favorite cream cheese is a simple scallion cream cheese or this vegetable cream cheese which has shredded carrots and scallions as well. This turned out perfectly and was so easy to make using my NutriNinja (even though it’s not super powerful, I just boiled the cashews an extra minute to make sure they were soft enough). This vegan cream cheese recipe is a perfect substitute for dairy cream cheese and is adapted from my Cashew Ricotta Cheese. Learn more about TSV →, ABOUT     Add the cream cheese and olive oil and pulse until the cheese and vegetables For more of my favorite cooking tools, shop my kitchen essentials. Awesome! Enjoy vegan cream cheese right away or let chill in the refrigerator before serving. You can also use granulated sugar, but the powdered sugar keeps the cream cheese smooth and creamy. Let thaw in the refrigerator before using. This super simple Homemade Veggie Cream Cheese is easy to make, and tastes way better than any store bought veggie cream cheese! Kite hill has a variety of flavors and is my #1. Let the yogurt … For a sweet variation try this Sweet Cashew Cream. Hope that helps! great for replacing cream cheese in your recipes. I tastes nice and you don’t generally need to use as much as regular salt. * Percent Daily Values are based on a 2000 calorie diet. Notify me of follow-up comments by email. cream cheese (softened), 1 oz. Also, need to make some bagels. We absolutely love this stuff! Next, just make a simple white sauce. Alternately, soak them for 2 – 3 hours in cool water. It can be found in bulk, and is also sold in grinders (Trader Joe’s has a great price). easy to make in any flavor that you wish, like garlic herb, chives, or strawberry. So glad I did! I really want to try this recipe out, it looks really good. This is optional but recommended for the most authentic flavor. Soaking also aids in digestion and is good for those with sensitivities. Does this taste exactly like dairy cream cheese? I highly recommend adding herbs, spices, or berries to jazz it up! Add-ins: For variation try adding fresh chopped chives, ½ – 1 teaspoon onion powder, or a small diced jalapeno for a change of taste. I absolutely love this recipe. I use it almost exclusively and will buy a big bag of it which lasts me a looong time. This cream cheese is definitely not as tangy as some so adding more acid will help with that. Can I Buy Dairy-Free Cream Cheese In The Store? Thank you! I see you used the Nutribullet, but we are not smoothie people. Yes, you can freeze it for up to 2 months. You can just squeeze it with your hands because it will get all broken up anyway. Subscribe for My Free Vegan Staples eBook! Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. How long does it keep in the refrigerator? Yay, so glad you found this recipe! If you are just starting to give up dairy or your trying to fool your non-vegan friends, they will probably notice that it tastes slightly different, but for those of you who have been vegan a long time as my family, you will love the taste and be thrilled that you can make your own cream cheese at a fraction of the price of the store-bought versions! Vegetable cream cheese is just cream cheese mixed with veggies! One day over holiday break, fueled by a healthy amount of good champagne and vegan cheeseball leftovers, it occurred to me that we could easily adapt our tofu cheeseball recipe to make cream cheese. Pro Tip: Use a high-speed or small personal blender (affiliate link) for the best results. Soak cashews: Cover cashews with hot water and soak for 5 –  10 minutes. You have to use coconut oil to make it firm when it’s cold and spreadable at room temperature. Making vegan cream cheese only takes a few simple steps: Soak cashews. I can’t say for sure if it will work in everything, but it should work in most recipes. Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy … I use it for so many other things like making almond parmesan, cashew sour cream, caesar salad dressing, just about anything the calls for blending nuts, as long as it’s not a huge amount. Paleo. Serve cold with crackers, crostini, bagels, or use as a spread on a … :). Blend: Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. Put it the refrigerator and it will thicken up perfectly! Soften the cashews by soaking them in hot water for 10 minutes. Soaking will aid in digestion. I’ve added it to the recipe card for reference. Another reason to make your own cream cheese, is that you can customize it so easily. 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