Just like with every non-dairy product out there, it’s almost impossible to find one that is free of soy and/or vegetable oils. Can’t a girl get some real food up in here?! This recipe has only 4 ingredients and you won’t believe how incredibly similar it is to cream cheese until you make it.
Heads up, this recipe takes about 2 days to make. But don’t let that scare you away from it. 98% of that time is just letting the batter sit and ferment. You really don’t need to do much to make it… it makes itself.
Because when life gives you lemons, make cream cheese, and make everyone wonder how you did it!
Vegan Paleo Cream Cheese Recipe
The step by step recipe is below, but here are picture instructions for those visual learners, like myself, out there!
The first step is to get 1 ¾ cup of raw cashews and soak ‘em baby, soak ‘em! For 12- 24 hours.
After the 12-24 hours has passed, drain and rinse the cashews. Add cashews, 2 TBSP of apple cider vinegar, 2 TBSP lemon juice, and 2-3 TBSP of water to a food processor.
Blend for a while, until mixture is smooth. You may need to stop the blender and scrape down the sides.
Spoon mixture onto cheesecloth (fold cloth twice if you want a thinner cream cheese). Pull up ends of cloth and tie off. Suspend cream cheese ball from spoon (or whatever you have in your kitchen). Make sure you have something to catch the excess water, like this measuring cup. Let sit in a warm place for at least 24 hours.
And just like that, you have made vegan paleo cream cheese! Pat yourself on the back!
This cream cheese pairs great with my low carb paleo bagel recipe! (pictured)
Vegan Paleo Cream Cheese
Ingredients
- 1 3/4 C raw cashews
- 2 Tablespoons raw apple cider vinegar
- 2 Tablespoon Lemon Juice
- 2-3 Tablespoons water
Tools Needed
- Food Processor
- Cheese Cloth or Mesh Bag
Instructions
- Soak the cashews for 12-24 hours
- Drain & rinse the cashews
- Blend cashews and remaining ingredients in food processor for 2 minutes (or until smooth).
- Let sit for 2 hours.
- Spoon the cream cheese mixture onto cheesecloth. (For thinner cream cheese fold cheesecloth in half)
- Pull up the sides of cheesecloth and tie with a piece of string or twine
- Hang the cheese bag on a kitchen utensil and rest it inside a vase, so the extra liquids can drain from it
- Leave in a warm place for at least 24 hours. Then, serve as is or add flavors such as herbs
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