By Vidushi Singh
Made with soaked cashews, tangy lemon juice, nutritional yeast, and a touch of coconut oil, this homemade vegan cream cheese offers a velvety texture and a rich, satisfying flavor.
1 cup raw cashews ( Soaked and drained) 2 tbsp lemon juice 2 tbsp nutritional yeast 1 tbsp apple cider vinegar 2 tbsp refined coconut oil 1/2 tsp salt 2-4 tbsp water
Blend the soaked cashews in a blender. Add lemon juice, nutritional yeast, apple cider vinegar, melted coconut oil, and salt.
Now Blend the mixture until smooth and creamy. If needed, add water for the desired consistency.
Now Transfer the cream cheese to an airtight container. Refrigerate for at least 4 hours or overnight.
Once chilled, your homemade vegan cream cheese is ready to use! Enjoy!