Although I think I have tried every store-bought vegan cream cheese, I have never found one I like. Despite my efforts, I am always left with an after taste that leaves me disappointed. So, I decided to make my own skinny vegan cream cheese.
In an effort to experiment with many different mixes of ingredients, I think I found a combination that tastes like cream cheese with only 4 simple ingredients. In fact, I have posted my Carrot Lox and Vegan Cream Cheese Bagel recipe before, but this time you can pick your flavors.
First, I love Dave’s Everything Bagels and Trader Joe’s Everything Seasoning. So, I decided to combine my two loves into one fabulous breakfast. In order to make the perfect bagel, I had to come up with a thick and creamy skinny vegan cream cheese.
Another wonderful thing about this recipe is its versatility as a base, making it easy to give it any flavor you want. For instance, if you like your cream cheese fruity, blend with fresh fruit and a little vanilla. If you like it savory, simply add everything bagel seasoning. Then, the possibilities are endless.
Then, you can turn your bagel into a skinny vegan cream cheese open-faced veggie sandwich. To do this, simply pick your favorite bagel toppings. For example, I used spinach, tomato, red onion, capers, and everything bagel seasoning.
As you can see, the possibilities are endless. And if you are worried about the calories, Skinny Vegan Cream Cheese Recipe is made from raw cashews; no different than a smear of nut butter.
If you like this recipe, try my Carrot Lox and Vegan Cream Cheese Bagel.
Skinny Vegan Cream Cheese
Make your own scrumptious vegan cream cheese with a variety of flavor options. With only 4 ingredients, you can have cream cheese in minutes.
Ingredients
VEGAN CREAM CHEESE
- 1 cup raw cashews softened (soaked overnight)
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons white miso paste
- 1/4 teaspoons salt or to taste
Instructions
- Rinse and drain soaked cashews
- In a small bowl food processor, add the cashews and the rest of the ingredients.
- Blend until smooth; scraping the sides down and blend again
- It will thicken more in the refrigerator.
- Refrigerate
- Lasts 7 days in a covered container.
POSSIBLE FLAVOR VARIATIONS
- Dill and onion:1/4 cup dill and 1/8 cup diced red onion or yellow onion
- Garlic and Chive: 2 Tablespoons minced garlic and 1/8 cup chopped chives
- Pepper: 1 Jalapeño and 1/4 cup red pepper, diced
- Pumpkin: Omit the water from the base recipe. Blend in 2 teaspoons cinnamon, 3/4 teaspoon pumpkin pie spice, 1 1/2 teaspoons pure vanilla extract, 1 Tablespoon maple syrup and 1/2 can pumpkin puree.
- Strawberry: Blend in 1/2 cup strawberries, and 1/8 teaspoon vanilla extract and 2 teaspoons maple syrup. Stir in extra diced strawberries after blending. fresh strawberries
- Spicy: 2 teaspoons red pepper flakes
Nutrition Information
Yield
20 servingsServing Size
1Amount Per Serving Calories 62Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 81mgCarbohydrates 4gFiber 0gSugar 1gProtein 2g
Nutrition facts may not be 100% accurate.
William Zitsch
I haven’t tried the recipe but wanted to comment on you not having found a store bought vegan cream cheese you liked. Have you tried Tofutti Whipped Better Than Cream Cheese? It’s hard to find, Wegmans is the only store I can find it but it’s better than any vegan brand I’ve tried.
Kathy Carmichael
Hi William, I have tried Tofutti and I can’t get passed the after-taste. That’s why I make my own. I agree that Tofutti is the best tasting store-bought version I have tried. Thank you so much for the suggestion. I appreciate it 🙂