Dairy-Free Chive Cream Cheese
Creamy, flavorful, and entirely plant-based, this Dairy-Free Chive Cream Cheese is a game-changer for vegans and dairy-free eaters alike. Made with a base of soaked raw cashews, this recipe achieves a luscious, velvety texture without a hint of dairy. The combination of tangy lemon juice, apple cider vinegar, and savory nutritional yeast creates the perfect cream cheese tang, while fresh chives add a burst of herby brightness. Quick to prepare with just 10 minutes of hands-on time, this spread is not only easy to whip up but also versatile—ideal for slathering on bagels, dolloping onto sandwiches, or serving as a dip for veggies. Plus, it's packed with wholesome ingredients, making it both indulgent and nourishing. Whether you're dairy-intolerant or simply looking for a new favorite plant-based spread, this recipe is a must-try!
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Ingredients
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 2 tablespoons fresh chives
Directions
Step 1
Place the raw cashews in a small bowl and cover them with water. Let them soak for at least 30 minutes to soften. For a creamier texture, you can soak them for up to 2 hours or overnight if you prefer.
Step 2
Drain and rinse the soaked cashews thoroughly under cool running water.
Step 3
Transfer the soaked cashews to a high-speed blender or food processor. Add 1 cup of fresh water, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, onion powder, and salt.
Step 4
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as necessary. This may take a few minutes depending on the power of your blender or food processor.
Step 5
Once the mixture is smooth and creamy, transfer it into a medium-sized bowl.
Step 6
Finely chop the fresh chives and gently fold them into the cream cheese mixture until they are evenly distributed.
Step 7
Taste and adjust the seasoning if necessary, adding more salt or lemon juice as desired.
Step 8
Transfer the dairy-free chive cream cheese to a sealed container and refrigerate for at least 1 hour to thicken and allow the flavors to meld together.
Step 9
Serve chilled as a spread on bagels, sandwiches, or as a dip for veggies. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (415.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 688.0 |
| Total Fat 49.3g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1212.5mg | 0% |
| Total Carbohydrate 45.2g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 7.6g | |
| Protein 27.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 67.3mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1022.0mg | 0% |
Source of Calories