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
Jacky hopd says
Can this be frozen!
Dreena says
Hi Jacky, yep sure can!
Jacky hopd says
Perfect! Thanks!
Dawn says
It’s fall and everything’s pumpkin – have you ever tried to create a pumpkin cream cheese?
Melodie says
Drena, this looks amazing. Could you substitute xanthan gum for guar gum?
Dreena says
Thanks Melodie! You can, though I find they are slightly different. Use just a smidgen less so it doesn’t take on a slimy feel. Or omit altogether!
Bawaseer ka ilaj says
i just love this recipe thanks for sharing it with us. I will definitely try this one.
Nancy says
Another winner. My hubby (not totally plant based and loves dairy cheese) said, we need to have this in the fridge at all times.
Thank you Dreena. It will be in our fridge.
Alisa Fleming says
What a brilliant recipe Dreena! I’m amazed by the ingredients you chose to combine. Congrats on your involvement in that book – it’s bound to be a big hit!