Vegan Strawberry Cream Cheese
My Mom recently wanted me to try some vegan strawberry cream cheese that she had bought, because it was from a brand that had really good vegan ricotta that we both liked. I tried the cream cheese, but I thought it was just ok. It had kind of a weird aftertaste, and not enough strawberry flavor for me. I decided that I needed to make my own version of really good strawberry cream cheese that was more than just ok.
For the base, I started off with a mixture of Dastony raw cashew butter and Dastony coconut butter from Raw Guru. They had recently sent them to me, so it was perfect! The cashew butter was to give it that creamy spreadable consistency that real cream cheese has and the coconut butter was to thicken it once it chilled since I also added water to it to make it smoother and more spreadable.
I added plenty of strawberries to it as well, since this was strawberry cream cheese after all, and the strawberry flavor should be the star of the show unlike that other stuff I tried. What I used were freeze dried strawberries actually because they are packed with so much flavor, and not any extra moisture. Lastly a touch of lemon juice and sea salt to give it that slight tang and it was perfect!
I pretty much lived off of blueberry bagels spread with a super thick layer of strawberry cream cheese for a time when I was little, and I think I would have loved this veganized version just as much because it tastes just as good as dairy cream cheese if not better! If you have ever been a fan of strawberry cream cheese, give this a try!
Vegan Strawberry Cream Cheese
Ingredients:
- 1/2 cup Dastony raw cashew butter
- 1/2 cup Dastony coconut butter
- 1/2 cup filtered water
- 1 1/2 cups freeze dried strawberries
- 1 Tbsp lemon juice
- 1/4 tsp sea salt
Instructions:
- Place all ingredients in a high speed blender or food processor, and process until smooth.
- Pour into a container with a lid.
Keeps in the refrigerator for up to 1 week.
