Vegan Raspberry “Cream Cheese”

I am often asked about vegan cheese substitutes, and although there are commercially made ones, a lot of them have additives.   I got a question the other day about vegan cream cheese, and ended up giving the woman a recipe of my own for it because it is easy to make and so much better than anything you can buy.  I thought it others might find it useful  as well, so I thought I would share it!  Here I have made raspberry cream cheese, which is delicious with fruit or spread on toast or crackers.  You could also however leave it plain and use it like regular cream cheese for cold summer dishes or flavor it with another fruit or even herbs.

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: 8 servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes plus chilling time

Ingredients

• 2 cups raw macadamia nuts, soaked in filtered water for 8 hours and drained (available in bulk)
• Juice of one organic lemon
• 1/2 tsp sea salt
• 2 Tbsp raw agave nectar
• 1 cup fresh organic raspberries

Instructions

In a high speed blender, combine the macadamias, lemon juice, sea salt, and agave nectar and blend until smooth. Add the raspberries and blend until just combined. Scoop out of the blender and chill until cold in the fridge before serving.