top of page
  • Vegan Strong

Vegan Chive Cream Cheese

by Dani Taylor


  • 2 cups unsalted raw cashews

  • 1 ½ teaspoons nutritional yeast

  • ½ teaspoon Himalayan salt

  • 3 tablespoons plain non-dairy yogurt

  • 1 tablespoon chopped fresh chives


  1. Soak cashews in a bowl of water, 8 hours to overnight.

  2. Drain cashews and discard water.

  3. Place cashews, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes.

  4. Add yogurt; mix until well combined.

  5. Stir in chopped chives.

  6. Let sit at room temperature for 1 hour before refrigerating.

Makes 32 servings.

Nutrition per serving: 48 calories; 1.6g protein, 2.7g carbohydrates, 3.8g fat.


bottom of page