Garlic & Herb Cashew Cream Cheese on a Bagel

Back
Print Recipe
5 from 1 vote

Garlic & Herb Cashew Cream Cheese on a Bagel

Add these additional ingredients to the basic recipe for Vegan Cashew Cream Cheese to make your very own Garlic & Herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese with a kick!
My Notes:
Click here to add your own private notes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Meal Type: Breakfast, Sides, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Soy-Free, Vegan Cheese
Tool: Food Processor
Ingredient: Cashews
Servings: 8 servings of cream cheese
Ingredients
  • 1 cup(s) raw cashews softened (see below)
  • 2 tablespoon(s) refined coconut oil
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) apple cider vinegar
  • 2 teaspoon(s) white miso paste
  • 1 clove(s) garlic
  • 1/2 teaspoon(s) oregano
  • 1/2 teaspoon(s) dried parsley
  • 1/2 teaspoon(s) dried basil
  • 1/4 teaspoon(s) dried dill
  • 1/4 teaspoon(s) salt (or to taste)
  • 4 bagels (gluten-free if preferred)
US Customary - Metric
Instructions
To soften the cashews:
  • You can either boil or soak the cashews.ย To boil the cashews (the fast method):ย add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender.ย To soak the cashews:ย add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan cashew cream cheese:
  • Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, garlic, oregano, parsley, basil, dill, and salt to a food processor and blend until as smooth as possible, stopping to scrape the sides as needed.
  • Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Spread generously on a plain or toasted bagel half. Store leftovers covered in the fridge for up to two weeks.
Notes
Cashew alternative/ Nut-free:ย to sub the cashews, blanched almonds, or macadamia nuts work well, or for a nut-free version use raw sunflower seeds. If using raw sunflower seeds, you may need to boil them a little longer to ensure they are as soft as possible.ย 
Oil-Free:ย the coconut in this recipe is what makes this cheese firm and spreadable. For an oil-free version, just omit it. It won't be quite as firm, but it will still be nice.ย 
Soy-Free: To keep this recipe soy-free, swap out the miso for chickpea miso!ย 
Nutrition
Serving: 1serving of cream cheese (does not include bagel) | Calories: 124kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 131mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan