This homemade vegan cashew cream cheese is the perfect dairy-free spread for any bagel and tastes even better combined with a red onion marmalade.
I’ve been wanting to experiment with homemade vegan cheeses for a while and knowing I had a jar of red onion marmalade in my cupboard made it the perfect opportunity to create a dreamy weekend brunch: homemade vegan cashew cream cheese and red onion marmalade on bagels.
The vegan cashew cream cheese is exceptionally easy to make: just pop all of your ingredients into a high powdered food processor and blend until creamy. How long you need to blend for will depend on your equipment – this took less than a minute in the Vitamix – so keep checking as you go.
I used my Vitamix S30 personal blender to make this vegan cream cheese; if you have a larger Vitamix, you may need to double the recipe. Without a Vitamix or equivalent, it may take significantly longer but I haven’t tested this. If it comes out too thick, adding a little water should get you to your desired consistency.
I decided against adding nutritional yeast to the cashew cream cheese since I sometimes find it can taste a little bit plasticky uncooked. I expect some of you will be pleased to discover a vegan cashew cream cheese that is made with readily-available ingredients too and I’ve consciously tried to make it so. The recipe calls for a little oil-infused garlic but this can be substituted for a plain oil and one small clove of garlic, though the resulting flavour will be stronger.
Fortunately, most bagels (as far as I’ve seen in the UK) are accidentally vegan so you should have no problems picking some up ready-made. Of course you could take this vegan brunch to the next level and make your own bagels!
Homemade Cashew Cream Cheese
Recipe Type: Brunch
A creamy dairy-free spread that’s perfect on a bagel with red onion marmalade.
- 60g plain cashew nuts, soaked in hot water for at least an hour (or overnight if you don’t have a high-powered blender)
- 1tbsp garlic-infused oil
- 1 tbsp lemon juice
- 1/2 tsp apple cider vinegar
- Pinch of dried rosemary
- Sea salt, to taste
- Drain the cashews and add into a high-powered blender along with the oil, lemon juice, apple cider vinegar and salt. Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower power unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water.
- Transfer to a small dish and sprinkle over the dried rosemary. Serve on a hot bagel with red onion marmalade or use as a substitute to cream cheese in any other dish!
- Store in an airtight pot in the fridge for up to three days.
The garlic-infused oil can be substituted for one tablespoon of plain rapeseed or olive oil and one small crushed clove of garlic but the taste from the garlic will be stronger.
Please note that this recipe was created using a high-powered Vitamix S30 personal blender. If you have a larger Vitamix model, you may need to double the recipe. If you don’t have a high-powered blender, you will need to blend for longer.
Depending on the strength of your blender, you may also need to soak the cashews for longer. Older cashew nuts will also need soaking for longer than fresher ones. Be sure to drain the cashews before blending!
Have you tried making your own vegan cheese before?
Mercers of Yorkshire sample kindly provided by the BBC Good Food Show.