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vegan cream cheese

Vegan cream cheese

This vegan cream cheese is made with raw cashews and fresh herbs. It tastes fantastic with bread, homemade crackers,  or crudites.
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Prep Time 10 mins
Soaking time 3 hrs
Total Time 10 mins
Course Appetizer
Cuisine American
Servings 6 people


  • 1 cup cashews soaked overnight or at least three hours
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove squeezed
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • ¼ teaspoon apple cider vinegar
  • 2- 3 tablespoons water * if you need your blender to run better


  • Put in blender or food processor all ingredients except herbs. Blend until it has a cream cheese consistency. Take the cheese and put in bowl.
  • Check the seasoning and adjust if necessary, add the herbs if using.


You can use the herbs you have at home, only one or a combination of all or skip. This cheese tastes better if it's cold and holds very well in well closed container in the fridge for up to three days
Keyword vegan cheese


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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