Vegan Jalapeno Cream Cheese

Just because you have decided to go dairy free or are vegan, it doesn’t mean you have to give up things like cream cheese.  Not when you can make your own dairy free version at home!  The recipe I am sharing with you today is for a super delicious jalapeno cream cheese that is good on savory bagels, or as a sandwich spread, as a veggie dip, or for with crackers.  It is made from cashews and coconut milk and it tastes so rich and delicious you would never guess that it is vegan!  It is really simple to make as well!  If you are more of a sweet than savory person, you could leave out the jalapenos, pepper flakes and garlic and instead add 1 cup freeze dried berries plus 2 Tbsp maple syrup instead for a sweet berry cream cheese.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 2 hours

Ingredients

• 1 1/2 cups raw cashews, soaked in filtered water for 4 hours (or overnight) and drained
• 1/2 cup Thai Kitchen coconut cream
• 3 Tbsp lemon juice
• 1 jalapeno, chopped
• 1 garlic clove chopped
• 2 tsp red pepper flakes (divided)
• 1/2 tsp sea salt

Instructions

1. Place all of the ingredients except for 1 tsp of the pepper flakes in a high speed blender or food processor and blend until smooth.
2. Stir in the remaining red pepper flakes.
3. Pour into a container and refrigerate for 2 hours or until chilled.
4. Enjoy!