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High-Protein Vegan Cream Cheese

This creamy, dreamy High-Protein Vegan Cream Cheese is made from cashews and is packed with protein, making it a healthy and delicious spread perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Snack, Spread
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cashews (soaked for at least 2 hours) Soak the cashews beforehand for optimal creaminess.
  • 1/4 cup nutritional yeast Can be substituted with soaked sunflower seeds for a different flavor.
  • 1/4 cup lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 cup water Add more if you prefer a thinner consistency.

Method
 

Preparation
  1. Soak your cashews in water for at least 2 hours.
  2. Once soaked, drain the cashews and add them to a blender or food processor.
  3. Add nutritional yeast, lemon juice, garlic powder, salt, and water into the blender.
  4. Blend the mixture on high speed until smooth and creamy, scraping down the sides as needed.
  5. Taste your cream cheese and adjust the salt or lemon juice based on your preference.
  6. Transfer the cream cheese into a container and either serve it right away or store it in the fridge.

Notes

Store in an airtight container in the refrigerator for up to one week. It can be frozen in small batches for longer storage.