Name: Veggie Cream Cheese
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews (soaked for at least 2 hours or overnight); 1 medium carrot, washed and roughly chopped; 1/2 red bell pepper, washed and roughly chopped; 1 garlic clove; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 2 tablespoons nutritional yeast; 1/2 teaspoon sea salt; 1/4 to 1/2 cup water or plant-based milk (to adjust consistency); Fresh dill, chives, or parsley (for herb infusion); 1/4 cup cooked beets (for beetroot boost); Pinch of smoked paprika or cayenne (for spicy kick); 2 tablespoons chopped sun-dried tomatoes; Steamed and blended cauliflower (as nut-free substitute for cashews)

Looking for a creamy, dairy-free spread? Try this Veggie Cream Cheese that’s bursting with fresh flavors and perfect for slathering on bagels or dipping your favorite snacks. This homemade spread blends colorful vegetables and wholesome ingredients into a smooth, tangy, and delightfully rich cream cheese alternative you’ll want to make again and again. It’s easy, vibrant, and packed with nourishing goodness that brings a fresh twist to your kitchen staples.

Why You’ll Love This Recipe

Deliciously Versatile: Use it as a spread, dip, or sandwich filler for endless meal possibilities.
Dairy-Free Delight: Perfect for those avoiding dairy, with a creamy texture that satisfies cravings.
Healthy & Nutritious: Loaded with fresh veggies and plant-based ingredients for a nourishing boost.
Simple to Make: Few common ingredients and minimal fuss mean you can whip it up in minutes.
Customizable Flavor: Easily adjusted to suit your taste buds with herbs, spices, or extra veggies.

Ingredients You’ll Need

The magic of this Veggie Cream Cheese comes from fresh, simple ingredients that each bring their own texture and flavor. You’ll love how the veggies and wholesome bases blend to create a creamy texture with bright, savory notes.

Cashews: Soaked and blended to create a smooth, creamy base that mimics traditional cream cheese.
Carrots: Add natural sweetness and vibrant orange color for visual appeal and subtle flavor.
Red Bell Pepper: Offers crunch and a mild sweetness to balance the tang.
Lemon Juice: Adds a refreshing tanginess that brightens the overall flavor.
Garlic Clove: Provides a gentle savory kick without overpowering the spread.
Apple Cider Vinegar: Enhances the tang and mimics that classic cream cheese zip.
Nutritional Yeast: Brings a hint of cheesy umami flavor perfect for those avoiding dairy.
Sea Salt: Balances flavors and enhances the natural sweetness of the veggies.
Water or Plant-Based Milk: Used to adjust the consistency to your preference.

Variations for Veggie Cream Cheese

Feel free to make this Veggie Cream Cheese your own! This recipe is wonderfully adaptable depending on what you have on hand or your dietary preferences. Explore these variations to keep things exciting.

Herb Infusion: Add fresh dill, chives, or parsley to give a fragrant, herbal twist.
Beetroot Boost: Blend in cooked beets for a vibrant pink spread with earthy sweetness.
Spicy Kick: Mix in a pinch of smoked paprika or cayenne for a spicy nuance.
Sun-Dried Tomato: Add chopped sun-dried tomatoes for tangy bursts and richness.
Nut-Free Version: Substitute soaked cauliflower for cashews for a nut-free creamy texture.

Veggie Cream Cheese Homemade Spread Recipe

How to Make Veggie Cream Cheese

Step 1: Soak the Cashews

Start by soaking raw cashews in warm water for at least 2 hours or overnight. This softens them and ensures your spread will be perfectly creamy and silky smooth.

Step 2: Prepare the Vegetables

Wash and roughly chop the carrots and red bell pepper. This makes them easier to blend evenly, contributing to the fresh veggie taste and bright color.

Step 3: Blend the Ingredients

Add the soaked cashews, chopped vegetables, garlic, lemon juice, apple cider vinegar, nutritional yeast, salt, and a splash of water or plant-based milk to a high-speed blender. Pulse until smooth and creamy, scraping down the sides as needed for an even consistency.

Step 4: Adjust Texture and Flavor

Check the taste and texture. Add more lemon juice for tang, salt for seasoning, or water/milk to thin the mixture if it’s too thick. Blend briefly again to combine.

Step 5: Chill and Serve

Transfer your Veggie Cream Cheese to a container and chill for at least an hour to let the flavors meld and the texture firm up. Once chilled, it’s ready to spread or dip!

Pro Tips for Making Veggie Cream Cheese

Use Raw Cashews: Always opt for raw cashews to achieve the best creamy texture without any bitterness.
Don’t Skip Soaking: Soaking softens nuts for smooth blending; rushing this step can leave grainy texture.
Adjust Liquid Gradually: Add plant-based milk or water little by little to avoid a too-runny spread.
Fresh Ingredients Matter: Crisp, fresh veggies boost flavor and nutrition—avoid limp or old produce.
Let it Rest: Chilling the spread enhances the flavor meld and thickens the texture perfectly.

How to Serve Veggie Cream Cheese

Garnishes

A sprinkle of freshly chopped herbs like dill or chives, a drizzle of high-quality olive oil, or toasted sesame seeds make the spread look and taste extra special when served.

Side Dishes

This veggie cream cheese pairs beautifully with warm bagels, crisp crackers, crunchy veggie sticks, or as a creamy layer in sandwiches and wraps for a refreshing twist.

Creative Ways to Present

Use it as a base for colorful veggie pizza, dollop on top of baked potatoes, or swirl it through grain bowls and salads for added richness and flavor complexity.

Make Ahead and Storage

Storing Leftovers

Keep leftover Veggie Cream Cheese stored in an airtight container in the refrigerator for up to 5 days, maintaining freshness and flavor.

Freezing

You can freeze the spread in a sealed container for up to 3 months. Thaw in the fridge overnight before serving, then stir to restore creaminess.

Reheating

This spread is best served cold or at room temperature. Avoid heating as it can change texture and flavor; instead, allow it to warm slightly at room temperature before enjoying.

FAQs

Is Veggie Cream Cheese really dairy-free?

Yes! This recipe uses cashews and veggies to create a creamy texture without any dairy, making it ideal for vegans and dairy-intolerant individuals.

Can I use other nuts instead of cashews?

Cashews provide the creamiest texture, but you can try almonds or macadamias; just note the texture and flavor may differ slightly.

How long does this spread last in the fridge?

Stored properly in an airtight container, Veggie Cream Cheese stays fresh for up to 5 days.

Can I add extra spices or herbs?

Absolutely! Feel free to experiment with garlic powder, smoked paprika, fresh herbs, or your favorite spice blends to customize the flavor.

Is this recipe suitable for people with nut allergies?

If you have a nut allergy, try using steamed and blended cauliflower or tofu as a substitute base, but test for preferred taste and texture.

Final Thoughts

This Veggie Cream Cheese is a delightful find for anyone craving a creamy, flavorful, dairy-free spread that elevates everyday snacks and meals. It’s incredibly simple to make and endlessly adaptable, making it a keeper in your recipe arsenal. Dive into this vibrant, wholesome spread and discover just how fun and delicious healthy cooking can be!

Veggie Cream Cheese

Author: Anna
Prep Time: 10 minutes (plus soaking time)
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes (including soaking)
Yield: About 1 1/2 cups 1x
Category: Appetizers
Method: Blending
Cuisine: Vegan
Diet: Dairy-Free, Vegan, Nut-Free (optional), Gluten-Free

Print Recipe

Description

A creamy, dairy-free Veggie Cream Cheese spread packed with fresh vegetables and wholesome ingredients. Perfect for bagels, dips, or sandwiches, this nutritious and versatile spread is easy to make and customizable to your taste.

Instructions

Soak the Cashews: Start by soaking raw cashews in warm water for at least 2 hours or overnight. This softens them and ensures your spread will be perfectly creamy and silky smooth.
Prepare the Vegetables: Wash and roughly chop the carrots and red bell pepper to make blending easier, contributing to the fresh veggie taste and bright color.
Blend the Ingredients: Add soaked cashews, chopped vegetables, garlic, lemon juice, apple cider vinegar, nutritional yeast, sea salt, and a splash of water or plant-based milk to a high-speed blender. Pulse until smooth and creamy, scraping down the sides as needed for even consistency.
Adjust Texture and Flavor: Taste the spread and adjust by adding more lemon juice for tang, salt for seasoning, or water/milk to thin the mixture if too thick. Blend briefly again to combine.
Chill and Serve: Transfer the Veggie Cream Cheese to a container and chill for at least an hour to let flavors meld and texture firm up. Once chilled, it’s ready to spread or dip.