Vegan Chive Cream Cheese

Just because I eat vegan, doesn’t mean I don’t like a delicious bagel with cream cheese once in a while; that’s VEGAN cream cheese in case you were wondering. This is a great recipe for those bagels, but it also works great as a sandwich spread, a dip for vegetables, or even as a salad dressing if you thin it down with water.

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Vegan Chive Cream Cheese
Finally, a dairy-free cream cheese that's also free of preservatives.
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Prep Time 5 minutes
Passive Time 4 hours
Servings
serving
Ingredients
Prep Time 5 minutes
Passive Time 4 hours
Servings
serving
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl, add cashews and cover with water approximately 1" above cashews. Let soak for 4 hours or overnight.
  2. After cashews have soaked, drain and rinse the cashews.
  3. In a food processor, add drained cashews, and all other ingredients. Blend add water as needed to reach your desired consistency. It won't take a lot of water if you like a thick cream cheese.
  4. Serve immediately or sore in the refrigerator for up to five days. Enjoy!
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