More recipes at https://snackicat.com
vegan Cream Cheese
Basics

Who else thinks that the vegan cream cheese in the supermarket that starts with Simply and ends with V is quite expensive? Because I'm permanently broke as a student, I prepare my own cream cheese and freeze what I'm going to use little by little. It's not just a snap, it's super easy and tastes almost exactly like the original. And the best thing about it is: The homemade one doesn't cost half as much as the purchased one.

Duration 8 hours + 20 minutes
Ingredients for 5 jars
  • 400g blanched almonds¹
  • 240g water
  • 60g lemon juice
  • 100g coconut fat (not coconut oil!)²
  • 2 teaspoons salt
  • herbs at will
Preparation
  1. soak the almonds in water for at least 6 hours, at best overnight³
  2. drain the water and wash the almonds well
  3. melt coconut fat in a pot
  4. put the almonds with water, lemon juice and salt in a mixer and mix until you have a smooth mixture (you will probably have to push the mixture from the edge down and blend it again)
  5. add coconut fat and mix again
  6. fill into small glasses, freeze and defrost again and again if necessary
Remarks
¹ Alternatively you can use cashews.
² Coconut fat is tasteless in contrast to coconut oil.
³ If you don't have the time, you can cook the nuts for at least 15 minutes.
Nutritional values for 15g spread
Calories
85 kcal
Fat
8g
Carbs
2,08g
Protein
2,3g