Easy Dairy Free Veggie Cream Cheese Recipes
VEGGIE CREAM CHEESE
This Homemade Veggie Cream Cheese recipe is smooth, super creamy, and loaded with summer veggies like carrots, celery, and scallions. Schmeared on your favorite bagel or english muffin, this is the perfect way to start your day!
Provided by Kelley Simmons
Categories Appetizer Breakfast Snack
Time 10m
Number Of Ingredients 9
Steps:
- Add all of the ingredients to a small bowl and mix until combined.
- Store in the refrigerator for up to a week and enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 188 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY DAIRY-FREE VEGGIE CREAM CHEESE
This easy vegan cream cheese recipe has had me happy-dancing around the kitchen every morning! It's bursting with flavor, has a soft creamy texture you have to taste to believe, and requires very minimal effort on your part.
Provided by Brittany Roche
Number Of Ingredients 6
Steps:
- Open the tofu package and use your hands to crumble it into the blender or food processor. Add the oil, lemon juice, water, and salt. Cover and blend until the oil emulsifies and the mixture is smooth and creamy. This part is key, so be patient. It can take several minutes for the mixture to go from grainy to smooth. Stop to scrape the sides as needed and use a tamper if you have one.
- Pour the mixture into a large air-tight container and stir in the soup mix. Once incorporated, cover the container and place it in the fridge for 8 hours or overnight to set.
- When the mixture has set, taste and adjust seasonings as you see fit. Then, spread it on bagels, toast, sandwiches, ALL. THE. THINGS. You can store leftovers in the fridge for a week or the freezer for a month.
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- Open your pack of silken tofu. If you are using regular tofu, drain and press it for a few minutes. Then, add the tofu to a blender or food processor with the vinegar, nutritional yeast, coconut oil, and salt.
- Blend until the consistency is smooth, approximately 2-5 minutes. Stop and scrape down the sides a few times throughout.
- Taste and adjust seasonings to your preference. Add vinegar for more tang, nutritional yeast for more cheesy/umami flavor, or salt to enhance the other flavors.
- Add in any optional flavorings like chive and onion, dill, strawberry, blueberry, chocolate, or cinnamon and brown sugar (see notes for measurements).
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- Cover cashews with hot water and soak for 5 – 10 minutes. Alternately, soak them for 2 – 3 hours in cool water. Soaking will aid in digestion.
- Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them in.
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