A dairy-free, vegan cream cheese from The Cheese Trap by Dr. Neal Barnard. This “sour cream ‘n onion” version is also oil-free; recipe by Dreena Burton.
Do you long for vegan cream cheese with a bagel? Or maybe want to use a vegan cream cheese for a veggie dip for parties?
My last post I shared my cheesecake recipe from The Cheese Trap. Since the book releases tomorrow, I’m sharing another recipe today.
There are two vegan cream cheese recipes in the book, this one is my Sour Cream ‘n Onion Cream Cheese.
I had a thing for sour cream ‘n onion snacks and foods in my pre-vegan days. As in chips, rings (apparently these are a Canadian thing?), and chip dip. So, I just had to create a sour cream ‘n onion vegan cream cheese recipe for The Cheese Trap.
This vegan cream cheese is wonderfully easy to make, and so creamy and delicious. We love it as a spread on crusty breads to pair with soups or pastas. But I’m thinking if I was a bagel lover, this would be absolute bagel spread-bliss!
There are many more cheesy recipes in the book. Try out this vegan cream cheese and let me know how you like it!
x Dreena
Sour Cream ’n Onion Cream Cheese
Ingredients
- 1 cup presoaked cashews this is about 3/4 cup raw cashews; soak for 2-3 hours in warm water
- 1/4 cup plain non-dairy yogurt
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp sliced green onions green portion
- 1 tsp mild miso ex: chickpea miso
- 1/4 tsp sea salt rounded
- 1/2 tsp pure maple syrup
- 1/8 tsp guar gum lightly rounded (optional, see note)
Instructions
- In a blender (high-speed is easiest), blend all ingredients until very smooth, scraping down blender as needed. Once smooth, use straightaway or refrigerate in an airtight container for 3-5 days. Makes about 1 cup.
Notes
- Guar Gum Note: The guar gum helps give a slight viscous texture to this recipe, which more resembles commercial cream cheese (dairy and non-dairy). It’s not essential to the flavor, however. So, if you don’t have it, you can omit and simply chill the mix to help it set more before serving.
photos: by Nicole Axworthy
The Vegan 8 says
I could go for a large bagel and this amazing cream cheese right now! It looks absolutely heavenly. Congrats on the book, how exciting!!
Linda @ Veganosity says
Congratulations, Dreena! What an exciting opportunity for you. 🙂 I can’t wait to read the book, Dr. Barnard is one of my heroes. I can’t wait to try your cream cheese recipe.
Eleanor Kittelson says
Is it possible to substitute Arrowroot Powder for the Guar Gum? We use it frequently in other recipes. Just don’t know if this would be a reasonable exchange. Thanks!
Dreena says
Arrowroot won’t serve any purpose here as it’s not being heated – also, the guar is optional so feel free to just omit!
mel | avirtualvegan.com says
I can’t wait to read this book and I also can’t wait to try this recipe. I used to love sour cream and onion flavoured things before I was vegan . I make my own bread and I am thinking this would be awesome on some fresh out of the oven!
Dianne says
This cream cheese look so good! I’m looking forward to reading this book and trying your recipes!