You will never have better vegan cream cheese than this! No one will ever suspect that you cooked the rich, creamy, and cheesy dish yourself! You can make whatever flavour of cream cheese you want in less than 5 minutes with just a few basic ingredients. Use it as cream cheese icing, a dip, a topping for vegan cheesecake that doesn’t require baking, or spread it on bagels!
Ingredients
- 4 vegan bagels
- 1 cup raw cashews, soaked in water for 4-6 hours and drained
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1/2 teaspoon onion powder
- Salt to taste
- Water (for desired consistency)
- Optional toppings: sliced tomatoes, cucumber, red onion, fresh herbs, etc.
Instructions
- In a high-speed blender or food processor, combine the soaked and drained cashews, lemon juice, nutritional yeast, garlic, onion powder, and a pinch of salt.
- Blend until smooth and creamy, adding water as needed to achieve your desired consistency. The amount of water required may vary.
- Taste the cream cheese and adjust the lemon juice, salt, or other seasonings to suit your preferences.
- Slice the bagels in half horizontally.
- Spread a generous amount of the vegan cream cheese on each bagel half.
- Add your desired toppings such as sliced tomatoes, cucumber, red onion, or fresh herbs.
- Serve and enjoy!
Nutrition Facts
- Serving size: 1 bagel with cream cheese
- Calories: 300
- Total fat: 12g
- Saturated fat: 2g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 10g
