Vegan Cream Cheese in Five Flavors

Enjoy the deliciousness of vegan cream cheese in five delightful flavors, all made without soy or tofu. Customize your cream cheese to suit your taste and use it as a versatile spread for various dishes.

Ingredients:

• 2 cups raw cashews, soaked in water for at least 4 hours
• 1/4 cup unsweetened almond milk
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Flavorings of your choice see instructions

Instructions:

Drain and rinse the soaked cashews

In a high-speed blender, combine the cashews, almond milk, lemon juice, nutritional yeast, salt, and garlic powder

Blend until smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well mixed

Divide the cream cheese base into five equal portions in separate bowls

For plain cream cheese, leave one portion as is

To make different flavors, mix in the following ingredients into each of the remaining portions: - For chive and onion flavor, add 2 tablespoons of chopped fresh chives and 1 tablespoon of finely chopped red onion

- For sun-dried tomato and basil flavor, add 2 tablespoons of chopped sun-dried tomatoes and 1 tablespoon of fresh basil leaves, chopped

- For smoked paprika and roasted red pepper flavor, add 1/2 teaspoon of smoked paprika and 2 tablespoons of roasted red pepper, finely chopped

- For everything bagel flavor, mix in 1 tablespoon of everything bagel seasoning

- For sweet cinnamon flavor, add 2 tablespoons of maple syrup and 1/2 teaspoon of ground cinnamon

Taste and adjust the seasoning if needed for each flavor

Transfer each flavored cream cheese into separate airtight containers and refrigerate for at least 2 hours to allow the flavors to meld

Serve your vegan cream cheese with your favorite crackers or use as a spread for bagels, sandwiches, or wraps