Vegan Maple Walnut Cream Cheese
This cream cheese base is ultra creamy, tangy like cream cheese should be, with a touch of pure maple syrup to make it just sweet enough. You can fold in the toasted chopped walnuts or just sprinkle them over the top. So good, I eat it by the spoonful!
Servings: 12
Calories: 125kcal
Equipment
Ingredients
- 1 ½ cups raw cashews
- ¼ cup dairy-free plain yogurt
- 3 tablespoons pure maple syrup or to taste
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ cup finely chopped raw walnuts or more, to taste
Instructions
- Soak the cashews in hot water for at least 2 to 3 hours or overnight. The longer the better. Drain, rinse and pat them dry before adding them to the recipe.
- In the bowl of a food processor, purée the soaked cashews, yogurt, maple syrup, lemon juice, and salt. Scrape down the sides as necessary to ensure all the ingredients are fully incorporated. Keep puréeing until the mixture is silky smooth.
- Transfer the mixture to a bowl and place in the fridge while you toast the walnuts.
- Heat a small skillet over medium heat. Add the walnuts and cook until they start to turn just a tad darker and you can smell them toasting, about 4 to 5 minutes. Continually shake the pan or stir the nuts around so they don't burn. Don't walk away from the skillet - nuts can burn quickly! Once toasted, transfer to a plate in a single layer and allow to cool.
- Stir the toasted walnuts into the maple cream cheese mixture. Alternatively, you can sprinkle the toasted walnuts over the top instead of mixing them in.
- Refrigerate until chilled.
Notes
~ Soak the cashews! This will ensure a smooth, creamy texture. Soak for at least 2-3 hours (on the counter is fine), but overnight is even better (in the fridge!).
~ Use a food processor, not a blender! There isn't enough liquid in this recipe for a blender to work well. Stop and scrap down the sides as necessary to ensure all ingredients are fully incorporated.
~ Be patient! It can take up to 10 minutes to achieve a perfectly smooth and creamy consistency.
~ Toast the walnuts for a deeper, nuttier flavor.
~ Refrigerate until cold. While you can enjoy this maple walnut cream cheese right away, it's best chilled.
Nutrition
Calories: 125kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 100mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g