Vegan Cream Cheese
This easy vegan cream cheese is smooth, creamy, tangy, and made with just 3 base ingredients + an optional chimichurri spice blend to take it to the next level! It’s gluten-free, nut-free, soy-free, & oil-free!
Servings 8
Ingredients
Vegan Cream Cheese
- 1 cup (140 g) sunflower seeds (see notes)
- 2 tbsp nutritional yeast or use white miso paste
- 1½ tbsp lime juice or lemon juice
- 2 Tbsp Chimichurri spice blend (optional - see below)
- ½-¾ tsp salt
- Black pepper to taste
- ½ cup (120 ml) water
- 1 tsp olive oil for the container
Chimichurri spice blend:
- 1½ tsp dried oregano
- 1½ tsp dried basil
- 1½ tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes
Instructions
- You can watch the video in the post for visual instructions.
- First, soak the sunflower seeds (or cashews) in cold water overnight or hot water for an hour. Then drain and rinse them well.
- Next, combine all the cream cheese ingredients (except the olive oil) in a food processor or blender and blend until smooth and creamy. Pause the machine occasionally to scrape down the sides. This process can take a couple of minutes, depending on your desired texture.
- Meanwhile, combine the chimichurri spices (if using) in a small bowl and stir well. Once the sunflower seed cream cheese is smooth, add about 1½ tablespoons of the spice blend to the cream cheese and pulse two to three times to mix it (or use a spoon to stir).
- You can either enjoy the soft cheese immediately OR make a molded version:Lightly grease a small bowl or ramekin (mine was about 4-4½ inches big) with the oil, then sprinkle the bowl with the remaining Chimichurri spice blend.
- Transfer the vegan cream cheese to the bowl, smooth the top with a spatula, then transfer it to the refrigerator to chill for at least a few hours or overnight.
- To de-mold, gently run a knife around the outside to loosen it, invert it onto a plate, shake it gently a few times, then remove the mold (refer to video).
Notes
- Sunflower seeds: You can use cashews (make sure to soak them too) for a creamier result, however, I recommend using less water, about ¼ cup (60ml) per cup of nuts.
- Chimichurri spice blend: Leave it out if you prefer a plain vegan cream cheese.
- The total time doesn't include chill time.
Nutrition Facts
Vegan Cream Cheese
Amount per Serving
Calories
112
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
5
%
Sodium
149
mg
6
%
Potassium
160
mg
5
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
61
IU
1
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.