Looking for a plant-based alternative to cream cheese? Then my vegan garlic cream cheese is just the thing for you! It consists of only a few ingredients and is ready within 5 minutes. The vegan cream cheese is soy-free and gluten-free.
There are many variations of plant-based cream cheese alternatives to make. Here I would like to introduce you to one of my favorite. The vegan garlic cream cheese is incredibly quick to make yourself. The only thing that takes a long time is soaking the cashews. But you can just do that overnight. Then you just throw all the basic ingredients in the blender and blend until you get a creamy consistency.
Then you can season the plain cream cheese as you like. I like fresh herbs best, like parsley and chives. These go great with the garlic flavor.
The cream cheese is gluten-free, soy-free and also free of preservatives. In addition, you can determine the amount of salt yourself. This makes the vegan cream cheese a healthier alternative.
You can use the cream cheese as a spread on fresh bread, but also as a filling for pasta dishes, for example. In a sealed container, the cream cheese can be stored in the refrigerator for 5 to 7 days. If you do not tolerate cashews, you can also use sunflower seeds or almonds as an alternative.
Vegan Garlic Cream Cheese
Course: spreadDifficulty: easy5
minutes10
minutesIngredients
0.5 lb Cashews
2 Tbsp. Nutritional Yeast
3 Tbsp. vegan Yoghurt
1/2 Lemon
1 Garlic clove
Herbs of choice
Salt
Directions
- Soak the cashews in water overnight.
- Pour off the water. Blend the cashews with Nurtritional yeast, yogurt, garlic and the juice of the lemon to a creamy consistency.
- At the end, add herbs of your choice and some salt to the cashew cream.
Recipe Video
Notes
- In a sealed container in the refrigerator, the cream cheese will keep for about 5-7 days.
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