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Dairy Free Cream Cheese
This dairy free cream cheese is the ultimate savory spread for your bagels in the morning!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 servings
Calories 120 kcal
Ingredients
- 1 cup raw cashews, soaked
- 1/4 cup coconut cream (from a can of refrigerated coconut milk, or a can of coconut cream)
- 2 tsp white vinegar
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1 tsp onion powder
- 2 to 3 scallions, chopped
Instructions
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Start with prepping a few ingredients the day before: Place the cashews in a Mason jar and fill with enough water to cover the nuts. Soak in the refrigerator for 8 to 24 hours. Drain and rinse the cashews. If using coconut milk to obtain the coconut cream, place it in the refrigerator at least 8 hours in advance, preferably more, to allow the coconut cream to separate to the top.
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Drain the cashews, then add them to a small food processor or high-speed blender. Open the coconut milk, spoon out ΒΌ cup of the cream on top, and add to the food processor with the cashews. Add the vinegar, lemon juice, salt, onion powder, and scallions.
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Process for 30 seconds at a time, opening to stir as needed, for 1 to 3 minutes, until the mixture reaches a nice, smooth texture. Serve or store in the refrigerator for up to 3 to 4 days.
Recipe Notes
Notes: This makes 1 cup of cream cheese. A serving of this would be around 2-3 tablespoons.
Nutrition analysis (per 2 tablespoons): 120 calories, 9.5 g fat, 3.5 g saturated fat, 80 mg sodium, 6 g carbohydrate, 1 g fiber, 1.5 g sugar, 3.5 g protein, Vitamin A: 1%, Vitamin C: 5%, Calcium: 1%, Iron: 7%