3-Ingredient Vegan Cashew Cream Cheese
This easy 3-ingredient recipe for vegan cultured cashew cream cheese is flavored with edible chive flowers.
Servings: 6 servings
Calories: 145kcal
Ingredients
- 1 cup raw cashews
- 1 cup unsweetened plain non-dairy yogurt with live active cultures such as Coyo coconut milk yogurt
- 1/2 teaspoon flaky sea salt such as Maldon
- 2 tablespoons chives minced, plus more for garnish
- 2 tablespoons chive blossoms plush more for garnish
Instructions
- Cover cashews with water in a jar and soak overnight or cover with boiling water to soak quickly for 1 hour.
- Drain cashews and puree with yogurt and salt in a high-speed blender until ultra-smooth and creamy, about 3 minutes. The mixture will be thick so use a tamper to help blend it or stop and scrape sides as you go.
- Scrape out the mixture into a bowl using a rubber spatula. Stir in minced chives and chive blossoms. The cream cheese is ready to be chilled before serving at this point or can be aged for 1-2 days in the fridge. To do this, line a strainer fitted over a bowl with cotton muslin, fine cheesecloth, or a coffee filter. Scrape cream cheese into the lined strainer and loosely cover and refrigerate for 1-2 days. The cheese will naturally thicken and some whey may strain out into the bowl. Unwrap cheese and store in an airtight container in the refrigerator for up to 1 week.
- Before serving, garnish with more minced chives, chive blossoms, and other edible flowers if you’d like.
Notes
The cashew cream cheese will keep covered in a container and refrigerated for up to 2 weeks.
The cultures in the yogurt will continue to ferment and preserve the cream cheese as it sits in the refrigerator.
Nutrition
Calories: 145kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 202mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg