Love minimal effort recipes? This vegan cream cheese dip is for you

24 Dec 2021

@flouredfingers profile image
flouredfingers

vegan cream cheese dip Photo: @flouredfingers_

Recipe for vegan cream cheese dip with herbs by Yuliya Mihaylova

This is an easy recipe but it does take some planning as you will need to soak the cashews overnight. But if not, don’t worry as there’s a shortcut. You can boil the cashews to soften them, though if you wish to reap the benefits of raw activated cashews, this may not be the best method.

Either way, once the cashews are softened, the actual active prep time is just a few minutes -- the rest is waiting time.

*Note: The nutritional yeast gives the dip a special taste that resembles the flavor of cheese. But it is not a mandatory ingredient and you can skip it if you do not have it on hand.

See also: Recipe for vegan puff pastry twists with pesto cream cheese


Difficulty: Easy
Total time: 10 minutes

Ingredients

150 grams raw cashews
4 tbsp organic soy milk
3 tbsp freshly squeezed lemon juice
1.5 tbsp nutritional yeast
1 clove garlic
3-4 stems fresh parsley
3-4 stems fresh dill
6-7 leaves fresh basil
1/2 tsp himalayan salt
Black pepper and chili flakes to taste


Method

Prepare the cashews. Either soak it overnight or if this is a last minute preparation, boil it until it’s soft.

When the cashews are ready, prepare the herbs. Chop them as finely as you’d like on a cutting board and set aside.

Put all ingredients (except the herbs) in the chopper or blender, and blend on high speed for 3-4 minutes.

Depending on the machine, you might need to stop and scrape the sides with a silicone spatula and blend again.

Remove the blade. Transfer the mixture into a bowl, add the freshly cut herbs and mix well.

Taste it and if needed, adjust the flavor to your liking with more salt and pepper. You can also add chilli flakes.

The dip tastes best after it's been in the fridge for a while, as the time allows all the flavors to mingle together.

Store in an air-tight container for up to five days.



Yuliya Mihaylova

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Responses

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@vikas profile image
vikas11 MONTHS AGO
Great recipe I’m making this tomorrow!
REPLY
@flouredfingers profile image
flouredfingers11 MONTHS AGO
Yay! Hope you like it ☺️
REPLY
@chavonne profile image
chavonne10 MONTHS AGO
Hmmmm yum 🤤 can I replace the cashews with anything else like sunflower seeds ? It’s more cost effective right? Thx you !!!
REPLY
@flouredfingers profile image
flouredfingers10 MONTHS AGO
Honestly I haven't tried with sunflower seeds, maybe you can't try and let us all know? ☺️ Cashews are extremely good choice for "cheese" products, as when they are soaked and blended they are super creamy and their taste is easily neutralized with the lemon juice and spices 👌
REPLY
@vrushiks profile image
vrushiks10 MONTHS AGO
Sounds yummy
REPLY
@vrushiks profile image
vrushiks10 MONTHS AGO
Do you have a recipe and method for a crispy bread crumb basting on tofu
REPLY
@yumi profile image
yumi10 MONTHS AGO
😍
REPLY
@manjugarg profile image
manjugarg9 MONTHS AGO
As I started making vegan food , my most creamy dishes I add cashews a lot . I keep it super handy . I make my cashew paste 2-3 cups and Freez in ice cube tray then transfer in ziplock beg . When I am making small bowl of dip you would use only two cube .
REPLY
@manjugarg profile image
manjugarg9 MONTHS AGO
Great recipe I make it with my crunchy vegetables pepper and cauliflower .
REPLY