If you frequent the grocery store, you have probably noticed and increase in the amount of vegan food products. People who are lactose intolerant, or those who prefer dairy-free food options, greatly appreciate the increase in vegan food substitutes. That said, many of these products contain a lot of processed ingredients and excess sodium. Unfortunately, that is not great news for your health, which is why we always encourage people to make their own homemade versions, for example, this vegan cream cheese.

Cashew cream cheese is the perfect spread for bread, crackers, bagels, and more. It also makes for a great dip and you can incorporate it into all sorts of no-bake appetizers or desserts, such as cheesecake or cream cheese truffles. Not only is this cream cheese dairy-free, but it is also gluten-free, grain-free, paleo, and easy to prepare. You only need a blender and three simple ingredients: cashews, coconut oil, and lemon juice. Sea salt, nutritional yeast, and onion powder are listed as optional ingredients on the ingredient list. You can easily flavor your cream cheese with one, two, or all of those ingredients!

This recipe requires you to soak the cashews in boiling water for about 15 to 20 minutes. This helps to soften the cashews, allowing them to blend smoothly. Let’s face it: nobody wants a grainy or nutty cream cheese. Soaking the cashews helps make this spread the creamiest vegan cream cheese ever! Although you can use a high-speed blender, a food processor will yield a creamier consistency. Let us know how you like it in the comments below.

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If you love to snack or graze on snackable items, we welcome you to the family. Certain people prefer three designated meals a day, and that is perfectly acceptable. Others also like to have designated meals, but they enjoy some snack time between meals. Snacks don’t have to be unhealthy or devoid of nutrients; rather they can be like this raw vegan cashew Boursin cheese, which is made with five simple ingredients. Enjoy it with celery, carrot, or bell pepper sticks while you cleanse!

Boursin cheese is a soft, creamy cheese that you can usually find in most grocery stores. It is spreadable and comes in many flavors. The texture is akin to cream cheese and the first Boursin flavor, Garlic and Fine Herbs, was created in 1957. Francois Boursin, the man behind this cheese invention, was the first person to flavor a cheese product. Boursin cheese is a product, but this recipe is like the raw vegan copycat version. It only requires raw cashews, homemade almond milk, lemon juice, garlic powder, and fresh herbs.

Because you want this “cheese” to be as spreadable as possible, you have to soak the cashews in warm water for about 15 minutes before you blend the ingredients. The cashews will soften and be ready for blending because of this extra step. You can use a high-speed blender, but a food processor will yield a smoother consistency. After blending, spoon the mixture into a small bowl and fold in the freshly chopped herbs. At this point, you can serve the Boursin cheese with fresh vegetables and store leftovers in a container in the fridge for up to three days.

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When you come off of a cleanse, the last thing you want to do is flood the body with unhealthy foods. Many people enjoy bagels and cream cheese for breakfast, but consuming gluten and dairy products after a cleanse is a recipe for disastrous results. This combo will impair digestion and may even result in side effects that result from food sensitivities. That’s where recipes like this healthier vegan cream cheese come into play.

There’s something we have to tell you about this vegan cream cheese: it doesn’t taste like the real deal. It’s not the same as that classic schmear, but it is very delicious. Things can be delicious if they are dairy-free too! The best part about this vegan cream cheese is the fact that it’s full of healthy fats and beneficial nutrients. All you need is a food processor, five minutes of your time, and a vessel for the final product. We hope you love it as much as we do!

Note: It’s wise to soak the cashews in water for at least two hours before you make the cream cheese. Drain the water and then proceed with the blending process.

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