Dairy Free Cream Cheese

This dairy free cream cheese is the ultimate savory spread for your bagels in
the morning!

Servings: 8 servings

Author:

Dips and Spreads

American

dairy free cream cheese vegan cream cheese

🧂 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

1 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.
2 Drain the cashews, then add them to a small food processor or high-speed
blender. Open the coconut milk, spoon out ¼ 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.
3 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.