vegan Cream Cheese

Are you looking for vegan cream cheese, that's similar to the one from the supermarket that starts with Simply and ends with V? Then you've come to the right place! I have a super simple almond based recipe for you, which is not even half as expensive as the original! Even the ingredients are very similar to the original. And you can hardly taste that it's vegan. At least my friends didn't notice it right away.

I always prepare this for stock and freeze a part. So I can always defrost it when needed and it tastes like freshly made. I also like to use it for cooking to get a creamy sauce. Highly recommended! You can also vary the cream cheese by adding herbs, oriental spices or whatever you feel like.

However, the recipe requires a fairly powerful mixer (ours has 600W). You could try it with a blender, of course, but I doubt you'll get a very smooth mixture at the end.

I hope you like the recipe. Feel free to give me feedback in the comments or leave me a rating. You are also welcome to visit me at Instagram or Pinterest if you want to be kept up to date!

vegan Cream Cheese

Who else thinks that the vegan cream cheese in the supermarket that starts with Simply and ends with V is quite expensive? Because I'm permanently broke as a student, I prepare my own cream cheese and freeze what I'm going to use little by little. It's not just a snap, it's super easy and tastes almost exactly like the original. And the best thing about it is: The homemade one doesn't cost half as much as the purchased one.

Duration 8 hours + 20 minutes
Ingredients for 5 jars
  • 400g blanched almonds¹
  • 240g water
  • 60g lemon juice
  • 100g coconut fat (not coconut oil!)²
  • 2 teaspoons salt
  • herbs at will
  1. soak the almonds in water for at least 6 hours, at best overnight³
  2. drain the water and wash the almonds well
  3. melt coconut fat in a pot
  4. put the almonds with water, lemon juice and salt in a mixer and mix until you have a smooth mixture (you will probably have to push the mixture from the edge down and blend it again)
  5. add coconut fat and mix again
  6. fill into small glasses, freeze and defrost again and again if necessary
¹ Alternatively you can use cashews.
² Coconut fat is tasteless in contrast to coconut oil.
³ If you don't have the time, you can cook the nuts for at least 15 minutes.
Nutritional values for 15g spread
85 kcal
vegan yummy glutenfree high protein quick savory non dairy for kids simple refined sugar free almonds Bread sugar free no sugar Basic spread cashews cream cheese
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