This is how you can make vegan cream cheese yourself
Are you looking for a delicious, cheap and vegan cream cheese alternative? Then you are right here! I’ll tell you how to make vegan cream cheese yourself. A few ingredients create an ingenious spread that you can eat with bread, pasta and much more. Try it!
0hrs 5 mins
Vegan cream cheese: make it yourself instead of buying it
By: Gian Sibilia
Anyone looking for an alternative to cream cheese does not have to look far in the supermarket. Whether cashew cream cheese or vegan cheese substitute made from almonds: Fortunately, the selection is now very large – but unfortunately so are the prices for cheese without milk. You can easily pay 10 euros or more for a small piece if you want a high-quality product. It is obvious that this is a bit too expensive for everyday use.
But that doesn’t mean you can only enjoy it once a month. Fortunately, you can make vegan cream cheese yourself without requiring a lot of know-how or expensive ingredients. My version is not only simple and cheaper than the products in the supermarket. My plant-based cheese is also particularly high in protein, while many finished products are primarily high in fat and starch.
Make your own vegan cream cheese: you need it
What is vegan cheese actually made of? That depends on the recipe. A cheese alternative can, for example, be based on almonds or cashew nuts, with or without microorganisms, with starch or coconut fat – depending on the taste and consistency you want to achieve. Cheese made from cashew nuts is one of the healthiest varieties, as the nuts have many healthy ingredients. However, these products are usually the most expensive. With my recipe you can make vegan cream cheese yourself without having to spend a fortune. And with these ingredients:
- Cashew Nuts: Cheese made from nuts
Why are cashews so good as a cheese substitute? Of course, they are vegan by nature – but they are also relatively tasteless, at the same time have a great consistency and an optimal composition. If you soak them, they become soft and can be perfectly pureed – so you can use them to make vegan cheesecake or vegan camembert in addition to cashew cream cheese
- Yeast flakes: cheese flavor with added value
If you haven’t cooked with yeast flakes yet, make sure to do so now. The condiment is not only super healthy as it is rich in B vitamins and protein. Yeast flakes also have a cheese-like flavor and add a creamy texture to creams and sauces. Yeast flakes Parmesan, firm yeast flakes cheese, yeast flakes cheese sauce: everything is possible and really delicious!
- Peas: High in protein and creamy
Wondering what peas are doing in cheese? Very simple: If you puree the small legumes, they become super creamy and have a great consistency. They also have a restrained flavor and are high in protein. Ideal conditions if you want to make cashew cheese yourself and give it a healthy touch!
- Vegan protein powder: protein from plants
You can make delicious vegan cream cheese yourself from cashews, yeast flakes and peas – but with vegan protein powder it becomes a real protein bomb! Neutral protein powder provides you with valuable macro and micronutrients, makes the vegan cheese even creamier and rounds off this recipe perfectly
Nutritional values per 30g cream cheese
- protein 7% 7%
- carbs 7% 7%
- Fats 5% 5%
- calories 4% 4%
For my calculation I used the following numbers:
2200 kcal, 100g protein, 300g carbohydrates, 70g fats
Recipe: Vegan cream cheese with cashew nuts
You’ll see: It’s not only delicious, but also very easy to make a vegan cream cheese substitute. You can save yourself expensive products – because this recipe works just as well as a spread as a sauce. Vegan cream cheese is so easy to make yourself:
So lässt sich veganer Frischkäse selber
- 280 g Erbsen
- 75 g Cashewkerne
- 15 g Hefeflocken
- Saft einer halben Zitrone
- 30 g neutrales Proteinpulver
- 1 Knoblauchzehe
- 1 TL Salz
- 1 Handvoll Basilikum, frisch
- AlleZutaten – und das heißt: die Erbsen samt Einweich wasser – in einen Mixer geben.Aufpassen, dass keine Zitronenkerne mit im Behälter landen, da diese einen bitteren Geschmack haben.
- Nun alles gründlich pürieren, bis eine cremige Konsistenz erreicht wurde. Entweder direkt als Dip für Brot und Gemüse oder als Sauce für Pasta und Pizza essen oder in einen luftdichten Behälter füllen. Im Kühlschrank lagern und innerhalb einerWoche verbrauchen.
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