We make this Vegan Sun-dried Tomato Cream Cheese whenever we are craving bagels. Every once in a while, we’ll get a baker’s dozen of bagels from our local bagel shop and throw them in the freezer. This way, we have plenty of bagels for whenever we need a quick, filling breakfast.
There are a couple vegan cream cheese brands that we used to love getting at the store: Go Veggie and Kite Hill are some good ones. However, once we started making homemade cream cheese we’ve been hooked.
For this recipe, started with a basic cashew, lemon juice, and dijon mustard combination but overtime we tweaked the recipe to make it more and more delicious. At one point we added a couple sun-dried tomatoes and OH HOT DAMN, it was a game-changer.
This Vegan Sun-dried Tomato Cream Cheese recipe comes together in about 15 minutes and stores in the fridge for up to 10 days. It’s the perfect topping for breakfast bagels, toast, or crackers.
Creamy, smooth, flavorful, sun-dried tomato cream cheese spread perfect for breakfast bagels, toast, or topped on crackers. Homemade vegan cream cheese with simple ingredients that add freshness, depth, and a subtle tang.
- 1 cup raw cashews
- 4-5 sun-dried tomatoes
- 1/4 cup filtered water (or more to desired consistency)
- 1/4 cup nutritional yeast
- 1 clove fresh garlic
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- dash cayenne pepper
- salt + pepper to taste
Add raw cashews to small pot and cover with water. Bring to boil over high heat. Once the water is boiling, remove from heat. Add sun-dried tomatoes to pot. Cover and let soak for 15 minutes.
Meanwhile, in a food processor, add all other ingredients.
Drain cashews and sun-dried tomatoes. Add to food processor. Process on high until creamy.
Store in air-tight container in refrigerator for up to 10 days.