Homemade Vegan Cream Cheese (Soy & Dairy-Free)

Ingrédients

• 1 cup raw cashews (soaked and drained)
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt (or more to taste)
• 1 teaspoon dried dill ((optional))

Préparation

1. 1

   Soak cashews: For the creamiest base, soak your raw cashews in hot boiling water for at least 1 hour. I like to cover the bowl – it traps the steam and helps the cashews soften up until nice and plump.

2. 2

   Combine & Blend: Drain the cashews and add them to a blender with almond milk, lemon juice, apple cider vinegar, and salt. Blend until smooth and creamy, scraping down the sides if needed. Be patient! It might seem a bit rough at first, but keep scraping and blending until it becomes perfectly spreadable.

3. 3

   Taste & Add mix-ins: Taste your cashew cream cheese and adjust seasonings as desired. You may want to add more lemon juice for tang or a pinch of extra salt for flavor. If using dried dill or other mix-ins, stir them in now. Spread it on on bagels, crackers, veggies, or anything you love!