Creamy, velvety smooth Vegan Strawberry Cream Cheese. Amazing on bagels, inside crepes or straight off a spoon. You will never need storebought again!
It’s here, it’s finally here. Vegan Strawberry Cream Cheese. Not just that, but it’s stuffed inside my Sweet Chocolate Crepes. Am I the only one fainting over here?? I got so many requests for this one and while it took me several trials, I am happy to say that this is what dreams are made of, I swear. The strawberry flavor is so intense and the texture is so similar and thick like traditional cream cheese, I literally said out loud after a bite “oh man, I could sell this stuff!” It’s that good folks.
Pretty in pink. Yes, baby. This stuff is so good, that I felt it really needed to be showcased in something a bit fancier than a plain bagel. I thought, strawberries and chocolate sound pretty darn amazing. My Sweet Chocolate Crepes are not only vegan, but they are gluten-free, oil-free and grain-free. This is perfect because so many people can’t have grains. I can have grains with no problem, but I wanted a recipe that could accommodate nearly everybody. They are also not just a ‘decent vegan crepe sub’, they truly taste like the real deal. One of my readers made them and said it was “weird” how much they taste like the egg-y ones (in a good way) and that it brought her back to pre-vegan crepe days. That was my goal.
So in love with this strawberry cream cheese. Remember, this is coming out of the mouth of a self-proclaimed so-so fruit eater. I am not a big fan of fruit in general. The only fruit I really eat, in it’s whole form, is apples. I absolutely love apples, but every other fruit I like in very small quantities or in a smoothie and/or dessert. People are always surprised to hear I’m not a big fruit fan, since I’m a huge dessert creator, but truth be told, I LOVE veggies way more!
So, I shocked even myself with how much I loved this. That ought to tell you how flipping amazing the flavor is. As I mentioned before in my Blueberry Cream Cheese post, I had some issues with getting both the right taste and texture on my previous strawberry cream cheese trials. It takes quite a lot of strawberries to give it a substantial flavor and adding so many fresh ones made the cream cheese wayyyy too watery. Not to mention, a nasty mauve color. I even tried cooking down the strawberries and adding it to straight cashew butter, but that didn’t work either.
Then, on a Facebook post on my personal page, I mentioned I was going to be creating a strawberry cake for my daughter’s 4th birthday coming up, and one of my friends suggested that dried strawberries would work really great if I chose to do a strawberry frosting. So, then it hit me, that is what I will use for the cream cheese! (and the future frosting by the way) Then, of course, a few of you suggested that same very idea on that blueberry post, not knowing that was already in the works, lol!
I had to change my base cream cheese ratios a bit to get it just perfect, but the end result is pure strawberry cashew cream cheese perfection. With just 6 ingredients (plus salt & water) and a food processor, you are good to go. It’s amazing what you can create with cashews!
Don’t even think about trying to use fresh strawberries, because you will be highly disappointed! Just warning ya!
I can’t wait to hear what you think of this simply amazing Vegan Strawberry Cream Cheese! Let me know by dropping me feedback below after you make it! I’ll be dying to hear. You can also tag me on Instagram @thevegan8 and don’t forget my hashtag in your caption#thevegan8so it’s saved to my page and I don’t miss it. Enjoy!
Vegan Strawberry Cream Cheese
- 1 cup raw whole cashews 140 g, soaked a minimum of 12 hours, regardless if you have a Vitamix
- 1/4 cup water
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon dill pickle juice juice from a jar of pickles
- 1/2 teaspoon apple cider vinegar
- 1/8 teaspoon fine sea salt
- 1 1/2 cups i]dried[/i] strawberries 30 g, do not use fresh, it won't work! I used [these
- 1 1/2 tablespoons pure maple syrup do not omit, this enriches the strawberry flavor
- Important: I would suggest prepping this 2 days before you want to eat it, for the best results. You must soak the cashews 12 hours or so. I soaked mine about 16 I think. You should literally be able to crumble them after soaking, that's how soft you want them. Trust me on this and don't skip this step. I tried a quick boil method with the cashews and it was not as silky smooth or best in flavor. This recipe uses very little water, so trying to skip the long soaking method will affect the results. I also did not have luck in my Vitamix because of the less amount of room compared to a food processor.
- After your cashews have soaked, drain them well and add to a food processor. Add the water, lemon juice, pickle juice, apple cider vinegar and salt. Process until a somewhat smooth paste forms. Scrape the sides down well and process again. It doesn't have to be perfectly smooth at this point, because you will be processing again.
- Now, add the dried strawberries and syrup. Process until mixed, scrape down the sides and process again for several minutes. You are going to have to scrape down the sides a few times to get everything combined and then let it run a few minutes until completely smooth. Do not stop until you have it completely smooth. This will setup nice, thick and creamy just like traditional cream cheese.
- Scrape all that amazing strawberry goodness into a container and let it sit to chill for several hours. It will taste flipping amazing straight out of the processor, but even better after it has chilled and set some more.
- Serve on a bagel, toast, straight with a spoon or for an amazing breakfast/dessert, stuff it inside the most amazing Sweet Chocolate Crepes!
Nutrition: I didn't really know how many servings to state this as, since it will be all dependent on how much you load the cheese on your bagel or the purpose you use it for, but it will give substantially enough for at least 6 bagels, so that's how I calculated it.
161.7 calories, 10.35 g fat, 4.3 g protein, 14.7 carbs, 7 g sugar, 75.6 mg sodium