Quick & Easy Vegan Cream Cheese

Before going vegan we used to love eating cream cheese on our morning bagels. Turns out we are not alone in this as many of you asked for more vegan cheese replacements. Giving up cheese is really hard! After several trials in the kitchen, we finally mastered the recipe for vegan cream cheese.

From now on, you can use this recipe every single time you want to add vegan cream cheese to your morning bagels. It tastes just like the real thing, it's easy to make and stays fresh in the fridge for over a week.

Still, have a cheese craving? Don't forget to check how to make vegan feta cheese also, which is our favourite cheese recipe of all time!

When our friends came to visit, we offered them some of this vegan cream cheese. We always test our vegan products with non-vegan friends to ensure we nail the recipe before sharing it here. It passed the test. In a bagel, served with our vegan sausages and salad on top, they were convinced this is much like the real thing. Mission accomplished.

You will love this recipe so much you won't stop eating this cheese! It's made with cashews, tofu, oat milk and a little coconut milk for the creaminess. We will add salt to enhance the flavours and add a considerable amount of lemon juice to add tang.

How do you make Vegan Cream Cheese?

You don't need any fancy tools in your kitchen to make this recipe. We are using a standard blender for it and that's why we always soak the cashews in hot water first.

We recommend soaking your cashews in hot water for around 20 minutes or so. You can also soak them in cold water overnight if you prefer.

When the cashew is ready, drain and rinse and add to the blender.

Add the tofu, the lemon juice, the olive oil, garlic, salt, coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and add a little more salt or lemon juice if needed.

In a small saucepan, add 1/3 cup oat milk (or any other vegan milk you prefer) and add 1 tbsp agar agar on top. Bring to a gentle boil mixing continuously until the agar agar is fully dissolved and the solution is thickened.

Add the agar agar mixture to your blender and blend again until everything is fully combined.

You should now have a creamy cheese mixture. Transfer it to a container (I like to use a plastic container which I can then cover to make it airtight) and cool it in the fridge for about 1-2 hours.

That's it, your vegan cream cheese is ready to be eaten.

For Chive and Pepper Vegan Cream Cheese

We love the plain vegan cream cheese but we know some of you prefer a delicious chive flavour. To make the cheese with chive, just add around 2-3 tbsp of freshly chopped chives and a tbsp of red pepper to the mixture. Mix with a wooden spoon. That's it! Simple and delicious.

The good thing about this recipe is that you can truly get creative and add your own flavours and spices. So don't be shy and experiment in the morning. As a super tip, I recommend making the plain vegan cheese and taking small portions to enhance with different ingredients every single day. This way, your breakfast is never boring!

How To Store The Vegan Cream Cheese

Great news, you can store it for up to 10 days in an air-tight container in the fridge. My recipe yields enough cream cheese for around 10 days so you can make it on a Sunday and enjoy it for the rest of the week. No more rushing to make breakfast before work.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Vegan Cream Cheese

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• Prep Time: 5 mins
• Cook Time: 2 mins
• Total: 7 mins
• Serves 10 people

Categories: Appetizer, Breakfast, Sides, Snacks Cusine: East European, French, Greek, Italian, Mediterranean, Nordic

Description

Make this super quick and easy vegan cream cheese with cashews, tofu and oat milk. It tastes fantastic, it has a creamy texture and it's perfect for breakfast. Spread it on your whole grain bread and enjoy!

Ingredients

(USA / Metric)

• 1 1/2 cup cashew
• 7 wt. oz tofu
• 7 fl oz coconut milk (from a can)
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tbsp vinegar
• 1 tsp salt
• 3 tbsp nutritional yeast
• 2/3 cups oat milk
• 1 tbsp agar agar

Instructions

• 1. Soak the cashews in hot water for 30 minutes or in cold water, overnight. Drain, rinse and add to a blender.
  2. Add the tofu, the lemon juice, the olive oil, garlic, salt, coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and add a little more salt or lemon juice if needed.
  3. In a small saucepan, add oat milk and the agar agar. Bring to a gentle boil mixing continuously until the agar agar is fully dissolved and the mixture is thickened.
  4. Add the agar agar mixture to your blender and blend again until everything is fully combined.
  5. Transfer to an air-tight container and cool in the fridge for 1-2 hours. Enjoy!

Notes

1. You can use any replacement for the oat milk if you prefer. I like to use Oatly as a brand, but you can use almond milk, rice milk, soy milk etc.
2. The coconut milk should be from a can, ideally full-fat so the cream cheese is creamier.
3. Make sure to use firm natural tofu.

Nutritional Information

Total Nutrition Facts

Serves 10 people

Amount Per Serving
Calories 229
% Daily Value*
Total Fat 19 g			25%
	Saturated Fat 6 g		32%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 3 g
	Monounsaturated Fat 9 g
Cholesterol 0 mg			0%
Sodium 371 mg			16%
Total Carbs 11 g			4%
	Dietary Fiber 2 g		6%
	Sugar 3 g		5%
Protein 7 g			14%
Vitamin A 0% Vitamin C 1% Calcium 6% Iron 13% Vitamin D 0% Magnesium 18% Potassium 5% Zinc 16% Phosphorus 24% Thiamin (B1) 22% Riboflavin (B2) 8% Niacin (B3) 9% Vitamin B6 6% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 5% Vitamin K 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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