Two Types of Super-Easy Cashew Cream Cheese

This recipe for cashew cream cheese is ubiquitous throughout the plant-based community. It is so easy to prepare, and you can use it to create a variety of unrelated dishes. I keep a bowl of this in my fridge at all times. You can thin it with a little water to make a creamy cheese sauce, add different herbs and spices and a little mustard or soy sauce to create fabulous creamy salad dressings and sauces. A tablespoon or two added to a tomato sauce with basil will yield a luscious, creamy red sauce. Add it to mashed potatoes instead of butter and cream, and you have a healthier version of this favorite comfort food. It is an essential ingredient for creating a plant-based béchamel sauce or a hollandaise sauce. Add it to pureed cauliflower for a delicious and guilt-free vegan Fettuccini Alfredo, or use it alone for a more luxurious Alfredo sauce. There seems to be no end to the things you can do with this simple, super-yummy recipe. I love to thin it a little by whisking in a bit of water to create a delightful dip for fresh apple slices, one of my favorite snacks!

It is almost essential to have a high-powered blender to create this dish. You can make a facimile of it in a food processor but it doesn’t grind the cashews to a creamy enough consistency to have a true cream cheese mouthfeel. However, you can use a regular blender to make cashew cream which is useful in many recipe by simply adding more liquid to the mix.

Keep in mind when using high-powered blenders that the blending will eventually begin to generate heat, which will thicken your cashew cream cheese. Anytime you heat cashew cream or cashew cream cheese, the mixture will thicken. This makes it a marvelous substitute for whipping cream because the flavor of cashews is subtle and can easily be done away with almost entirely by the addition of herbs, spices and/or condiments. Also, when making cashew cream cheese, be aware that it will continue to thicken as it chills in the refrigerator, so don’t make it so thick it will be unyieldy in the chilled form. It’s not a deal breaker, however. You can always whisk in a little water after it is chilled to achieve the consistancy you prefer. Enjoy!

 

 

0 from 0 votes
Versatile Cashew Cream Cheese
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This recipe for cashew cream cheese is ubiquitous throughout the plant-based community. It is such a versatile recipe you can use it to create a variety of unrelated dishes. I keep a bowl of this in my fridge at all times. There seems to be no end to the things you can do with this simple, super-yummy recipe. I love to thin it a little by whisking in a little water to create a delightful dip for fresh apple slices, one of my favorite snacks!

Course: Cooking Basics, Quick & Easy, Sauces/Condiments
Servings: 2 cups
Ingredients
Versatile Cashew Cream Cheese
  • 1 1/2 cups raw cashews
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2-2/3 cups filtered water
Instructions
  1. Combine cashews, salt,  and lemon juice in Vitamix. 

  2. Add enough filtered water to achieve the desired consistency. The thicker you want your cheese, the less water you need to use. 


  3. Refrigerate until firm or use at once.

Recipe Notes

 

0 from 0 votes
Cheesier Cashew Cream Cheese
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

I like to make this cream cheese when I want a more robust, complex flavor to use as a dip or a spread or for any application where the cream cheese is the star.

Course: Cooking Basics, Quick & Easy, Sauces/Condiments
Servings: 2 cups
Ingredients
  • 1 1/2 cups raw cashews
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white soy miso
  • 1 large clove garlic
  • 1/2-3/4 cup filtered water
Instructions
  1. In a high-powered blender like a Vitamix, combine cashews, lemon juice, miso, and garlic.

  2. Slowly pour in water and continue to blend until you have the desired consistency. Scrape down sides to assure all of the cashews are thoroughly blended, and the mixture is smooth and creamy.  For a thicker cheese, use less water. Keep in mind the cheese will thicken while it is chilling in the refrigerator.

  3. Transfer to a glass bowl and refrigerate until chilled or use immediately.

Recipe Notes

 

 

 

 

Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.


Vitamix 5200 Blender

 

Food To Live Organic Cashews

 

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