# Vegan Cream Cheese

This vegan cream cheese is easy to make, tangy, zippy, and spreadable right out of the fridge.

- Cuisine: American
- Category: Appetizer
- Language: en

## Ingredients

- cashews
- coconut cream
- lactic acid
- salt
- fresh jalapenos
- pickled jalapenos

## Instructions

1. Get some cashews and soak them in boiling water for 15 minutes.
2. Drain the cashews.
3. Add the cashews, coconut cream, lactic acid, and salt to a blender.
4. Blitz the mixture in a blender, tamping as needed.
5. Add fresh and/or pickled jalapenos to the mixture.
6. Refrigerate the cream cheese.

## Equipment

- blender

## Tips

- You can try using lemon juice or vinegar instead of lactic acid, but lactic acid provides a superior tang.
- The cream cheese will be soft initially and needs to be refrigerated to firm up.

## Source

- Original video: https://vt.tiktok.com/ZS9nE1BUR/
- Recipe page: https://www.cliprecipe.com/recipe/6de3e56f-043c-481f-9b2a-722afa022211
- Extracted: 2026-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt