Vegan Blueberry Cream Cheese made with cashews, lemon juice and apple cider vinegar to give a sweet and tangy perfectly flavored cream cheese. Dairy-free, oil-free and so easy to make!
Oh yes, I’m back with another vegan cream cheese recipe. After the success of my Smoky Black Pepper Cream Cheese, I got several requests for sweet cream cheese and fruit cream cheese flavors. Now, I’m completely honest, I much preferred my smoky cream cheese over this one, but that is because I’m not a big fan of fruit in general. However, both my husband and daughter LOVE fruit and loved this blueberry cream cheese. Total success.
I specifically got a request from one of my readers, Estee, who wanted a strawberry one. Well, that flavor is still in trial mode. One more trial in fact…not as simple as I thought it would be, since strawberries have so much water in them, the cream cheese didn’t set up well. But don’t worry, I will figure that one out….I’m almost there.
So, in the meantime, we have some gorgeous, vibrant Vegan Blueberry Cream Cheese. I mean, seriously, look at that color.
These have much less water in them (than strawberries) and I used only a 1/4 cup to blend in with the base, changed a couple of ingredient amounts and then stirred in 2 tablespoons of blueberries at the end for extra flavor and voila, perfection. Blending up anymore than the 1/4 cup would make the cheese too watery. It was literally perfect at this amount. To make sure it had enough blueberry flavor, I then stirred in 2 tablespoons of whole blueberries at the very end before chilling in the fridge.
With just 6 ingredients and a food processor, you are good to go. Instead of bagels this time, I used English muffins because they were whole grain and lighter. Toasted them first and they were a delicious breakfast!
Other Vegan Cream Cheese recipes:
Blueberry Cream Cheese
- 1 cup (140g) raw whole cashews (soaked at least 12 hours, the longer the better and the smoother your cheese will be)
- 1 1/2 tablespoons lemon juice fresh
- 1/2-1 tablespoon dill pickle juice, to taste
- 1/2 teaspoon apple cider vinegar
- 1/8 teaspoon fine sea salt
- 1 tablespoon pure maple syrup (do not omit, this brings out the blueberry flavor)
- 1/4 cup fresh blueberries (do not use frozen! + 2 extra tablespoons for stirring in at the end)
- Don't be tempted to add extra blueberries or it can water down the cheese and affect it from setting up.
- 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, 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.
- After your cashews have soaked, drain them well and add to a food processor. Add the lemon juice, pickle juice and apple cider vinegar. 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.
- Sprinkle the salt around on the cheese mixture, and add the syrup and blueberries. Process until mixed, scrape down the sides and process for several minutes. Walk away and let it run until completely smooth. The longer it runs, the smoother it will be.
- Taste it and if you want it sweeter, add a little more syrup, but keep in mind the blueberry cream cheese flavor will be more prominent after it has become very chilled in the fridge. You will also be stirring some blueberries in as well for flavor.
- Scrape all the cream cheese out and add it to a container or bowl. Stir in the 2 tablespoons of blueberries and place in the fridge to completely chill and firm up over night or several hours. Enjoy!
Adapted from my Smoky Black Pepper Cream Cheese
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.
144.25 calories, 10.2 g fat, 10.7 carbs, 4.2 g protein, 4.3 g sugar, 38.8 mg sodium