- 1½ cups raw cashews, soaked
- ¼ cup unsweetened non-dairy yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- 3 tablespoons chopped chives
- 1 teaspoon onion powder
- Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be.
- Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed.
- Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated.
- Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired.
- To soak the cashews, I usually place them in a large measuring cup. Then I bring water to a boil in my tea kettle, and pour the hot water over the cashews. For this recipe, I soak them this way for at least 30 minutes. You can also soak them overnight in cool water.
- I used Forager Cashew Yogurt, unsweetened plain. You can use soy, almond or coconut as well. Just make absolutely sure there is no sweetener or flavor added; it will ruin your cream cheese! If you can’t find it, you could omit it and simply add a little water. It won’t be quite as creamy though.
- While the vegan cream cheese is quite good plain, I highly prefer the Chive and Onion version! It takes it to a whole new level of bagel spread.
Serving: 1serving, Calories: 140kcal, Carbohydrates: 8g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Sodium: 149mg, Potassium: 160mg, Fiber: 1g, Sugar: 2g, Vitamin A: 49IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 2mg