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Vegan Cream Cheese Recipe (Dill)

This dill flavored vegan cream cheese recipe is a thick and creamy spread, made entirely from a cashews base!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 8 spoons
Calories 60 kcal

Equipment

  • Blender
  • Stovetop Pot

Ingredients
  

  • ⅔ cup raw, boiled cashews measured after boiling
  • ¼ tsp pink salt
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill
  • onion powder, garlic powder optional add-ins
  • sea salt optional topping

Instructions
 

  • Take about 2/3 cup raw cashews, and add them to a pot of boiling water. Let them sit in boiling water over medium-low heat on the stovetop for 30 minutes. Once they are soft after the 30 minutes, measure 2/3 cup of cashews (the cashews expand after boiling) to use in the recipe. You can refrigerate the rest for use at a later time.
  • Add the cashews and all other ingredients into a blender until it forms a cream cheese-like texture.
  • Enjoy! See below for storage notes.

Notes

  • Storage
    • Store in a sealed container in the refrigerator for up to five days.
    Did you make this recipe? Tag @peanut_palate on Instagram and hashtag it #peanutpalate