Easy Vegan Cashew Cream Cheese (4 Ingredients)
Sauerkraut brine is what makes this vegan cashew cream cheese. It creates that signature tang naturally while keeping the ingredient list extremely minimal. Dairy-free, gluten-free, and super easy to throw together.
Servings: 6 servings
Equipment
- high-speed blender or food processor
- measuring cups and spoons
- spatula
Ingredients
- 1½ cups raw cashews, soaked in hot water for 30 min-1 hour
- ¼ cup water
- 3 tablespoons sauerkraut brine (liquid from your favorite jar of sauerkraut)
- 2 tablespoons everything but the bagel seasoning
Instructions
- Add cashews to a bowl and cover with boiling hot water. Let soak for at least 30 minutes. The softer the cashews, the smoother the cream cheese will be. The cashews should br soft to the touch before blending.
- Drain and rinse the soaked cashews and add to a food processor or high-speed blender. Add fresh water and sauerkraut brine. Blend on high for 1-2 minutes unitl completeley smooth and creamy. Scrape down the sides as needed. If more liquid is needed, add a tablespoon of water or brine and blend again.
- Scoop into a bowl and fold in the everything but the bagel seasoning. Cover and refridgerate for at least 30 minutes before serving. The cashews will be warm from blending so chilling is essential.
Notes
- Overnight cashew soak: if prepping ahead of time, you can soak the cashews in water overnight in the fridge.
- Sauerkraut brine: I use Wildbrine Organic Green Kraut, typically found wherever your hummus is located in the grocery store.
- Storage: recipe yields about 1 cup of cream cheese and keeps in an airtight container in the fridge for up to two weeks. Do not freeze.