Simple 8-Ingredient Vegan Cilantro Herb Cream Cheese (Cashew-Based)
Difficulty: 1/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 15 minutes (overnight soaking of cashews)
Servings: 6 bagels
The Challenge: Herb Cream Cheese
Bagels + Cream Cheese.
There really is nothing like a bagel. Going to a bagel store and getting that eveything bagel slathered with some creamy cheese. SALIVATION NOW.
An American staple what can we say...but hardly vegan. There are some decent vegan cream cheese you can buy that are processed. I'd rather try to make a plant based cream cheese that not only gives you the warmth of a crusty, toasted bagel with soft cold cream cheese that isn't processed and is made from scratch.
So what to do?
Let's make a simple 8-ingredient cream cheese based off of cashews. If you are new to veganism or vegan cooking, cashews soaked in water are going to be a great friend to you. They give you a creamy base for replacements of all of those yummy milk-based products you love: cheese, cream sauces, dressings, etc.
Soaking cashews over night, throwing in some spices, and turning on the food processor is all this simple recipe takes!
I combined it with an herb forward palette to give it depth and make it even tastier. Got to say this really hit the spot! YUMMM
Let's get into it.
- 1 cup raw cashews, soaked in water 4-8 hours
- 2 tbsp. nutritional yeast flakes
- 1/4 cup lemon juice (or to taste)
- 1 tbsp. safflower oil
- 1/4 tsp. salt
- 1 tsp apple cider vinegar
- 8-10 scallions, roughly chopped
- handful of fresh dill
- handful of fresh cilantro
- garlic clove (option
- tomato slices (optional)
- anything else you like on your bagel (optional)
- fresh herbs (optional)
Equipment You'll Need:
Small Bowl . Wooden Mixing Spoon . Measuring Spoons . Cutting Board . Medium Cutting Knife . Measuring Cups . Food Processor
Before You Cook:
- Soak cashews overnight
- Wash and chop fresh ingredients