Kate Kasbee

food writing | recipe development | health coach

Vegan Blueberry Cream Cheese

When I ate cheese, I was an equal opportunity consumer. You name it, I ate it. Now that I follow a vegan diet, I have way less options. And by less, I mean none. Because honestly, I'd rather eat no cheese than the shredded, soy-based stuff from the grocery store. Gross. No thanks.

That's why I decided to make my own cream cheese out of real, plant-based ingredients. Being a bagel gal (as opposed to a donut gal), I've always been a big fan of sweet and savory spreads. So, as you can imagine, I was really excited to stumble upon this recipe for Vegan Blueberry Cream Cheese from The Vegan 8. With the promise of enjoying a bagel topped with something other than hummus for the first time in ages, I gathered my ingredients and got to work.

The end result? A beautiful, creamy, delicious spread that... tasted nothing like cream cheese. But really, what can you expect from a bunch of soggy cashews mixed with blueberries, pickle juice, maple syrup, and apple cider vinegar? If you can get past the funky ingredient list, this recipe is definitely worth a try. Just don't expect to end up with something that tastes like the dairy-based cream cheeses you know and love. 

Vegan Blueberry Cream Cheese
Source: The Vegan 8

Ingredients

  • 1 cup raw whole cashews, soaked at least 12 hours
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon dill pickle juice
  • ½ teaspoon apple cider vinegar
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon pure maple syrup
  • ¼ cup fresh blueberries + 2 extra tablespoons for stirring in at the end

    Note from the author: Don't be tempted to add extra blueberries, or it can water down the cheese and affect it from setting up. 

Instructions

  1. After your cashews have soaked, drain them well and add to a food processor. Add the lemon juice, pickle juice and apple cider vinegar. Process until a somewhat smooth paste forms. Scrape the sides down well and process again. It doesn't have to be perfectly smooth at this point.

  2. Sprinkle the salt around on the cheese mixture, and add the syrup and blueberries. Process until mixed, scrape down the sides and process for several minutes. Walk away and let it run until completely smooth. The longer it runs, the smoother it will be.

  3. Taste it and if you want it sweeter, add a little more syrup, but keep in mind the blueberry cream cheese flavor will be more prominent after it has become very chilled in the fridge. You will also be stirring some blueberries in as well for flavor.

  4. Scrape all the cream cheese out and add it to a container or bowl. Stir in the 2 tablespoons of blueberries and place in the fridge to completely chill and firm up overnight or several hours.