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A dairy-free, vegan cream cheese from The Cheese Trap by Dr. Neal Barnard. This “sour cream ‘n onion” version is also oil-free; recipe by Dreena Burton.
Do you long for vegan cream cheese with a bagel? Or maybe want to use a vegan cream cheese for a veggie dip for parties?
My last post I shared mycheesecake recipe fromThe Cheese Trap. Since the book releases tomorrow, I’m sharing another recipe today.
There are two vegan cream cheese recipes in the book, this one is my Sour Cream ‘n Onion Cream Cheese.
I had a thing for sour cream ‘n onion snacks and foods in my pre-vegan days.As in chips, rings (apparently these are a Canadian thing?), and chip dip. So, I just had to create a sour cream ‘n onion vegan cream cheese recipe for The Cheese Trap.
This vegan cream cheese is wonderfully easy to make, and so creamy and delicious. We love it as a spread on crusty breads to pair with soups or pastas. But I’m thinking if I was a bagel lover, this would be absolute bagel spread-bliss!
There are many more cheesy recipes in the book. Try out this vegan cream cheese and let me know how you like it!
x Dreena
Sour Cream ’n Onion Cream Cheese
A dreamy vegan cream cheese, with a sour cream ‘n onion flavor!
Course Appetizer, cheese, dips
Servings 1 cup
Ingredients
- 1 cup presoaked cashews this is about 3/4 cup raw cashews; soak for 2-3 hours in warm water
- 1/4 cup plain non-dairy yogurt
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp sliced green onions green portion
- 1 tsp mild miso ex: chickpea miso
- 1/4 tsp sea salt rounded
- 1/2 tsp pure maple syrup
- 1/8 tsp guar gum lightly rounded (optional, see note)
Instructions
In a blender (high-speed is easiest), blend all ingredients until very smooth, scraping down blender as needed. Once smooth, use straightaway or refrigerate in an airtight container for 3-5 days. Makes about 1 cup.
Notes
- Guar Gum Note: The guar gum helps give a slight viscous texture to this recipe, which more resembles commercial cream cheese (dairy and non-dairy). It’s not essential to the flavor, however. So, if you don’t have it, you can omit and simply chill the mix to help it set more before serving.
photos: by Nicole Axworthy
Disclosure
This post may include affiliate links. DreenaBurton.com is an affiliate with trusted brands, and if you purchase a product through any of these affiliate links, my site earns a commission from the sale (at no extra cost to you). Thank you for supporting my website.
Reader Interactions
Comments
Lauren says
I have been eying this recipe for ages, and I finally made it! I am so impressed! We have fallen in love with the Kite Hill cream cheese, and this rivals it. And so much more economical and healthy. I imagine the onion could easily be swapped for another flavor like strawberry, herb, or cinnamon raisin! Thanks for this amazing and accessible recipe. As a side note, I subbed xanthum gum, and it turned out lovely.Reply
Dreena says
Thanks Lauren! I love to read this feedback, I felt this was as good (or better!) than Kite Hill as well. Experimenting with other flavor twists would be fun!
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Jacky hopd says
Can this be frozen!
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Dreena says
Hi Jacky, yep sure can!
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Jacky hopd says
Perfect! Thanks!
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Dawn says
It’s fall and everything’s pumpkin – have you ever tried to create a pumpkin cream cheese?
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Melodie says
Drena, this looks amazing. Could you substitute xanthan gum for guar gum?
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Dreena says
Thanks Melodie! You can, though I find they are slightly different. Use just a smidgen less so it doesn’t take on a slimy feel. Or omit altogether!
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Bawaseer ka ilaj says
i just love this recipe thanks for sharing it with us. I will definitely try this one.
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Nancy says
Another winner. My hubby (not totally plant based and loves dairy cheese) said, we need to have this in the fridge at all times.
Thank you Dreena. It will be in our fridge.Reply
Alisa Fleming says
What a brilliant recipe Dreena! I’m amazed by the ingredients you chose to combine. Congrats on your involvement in that book – it’s bound to be a big hit!
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The Vegan 8 says
I could go for a large bagel and this amazing cream cheese right now! It looks absolutely heavenly. Congrats on the book, how exciting!!
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Linda @ Veganosity says
Congratulations, Dreena! What an exciting opportunity for you. 🙂 I can’t wait to read the book, Dr. Barnard is one of my heroes. I can’t wait to try your cream cheese recipe.
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Eleanor Kittelson says
Is it possible to substitute Arrowroot Powder for the Guar Gum? We use it frequently in other recipes. Just don’t know if this would be a reasonable exchange. Thanks!
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Dreena says
Arrowroot won’t serve any purpose here as it’s not being heated – also, the guar is optional so feel free to just omit!
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I can’t wait to read this book and I also can’t wait to try this recipe. I used to love sour cream and onion flavoured things before I was vegan . I make my own bread and I am thinking this would be awesome on some fresh out of the oven!
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Dianne says
This cream cheese look so good! I’m looking forward to reading this book and trying your recipes!
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Jenn says
I am a sucker for all things sour cream and onion too – or at least i used to be. I would LOVE to try this on my morning bagel!
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Eileen says
Ummm, what is the guard gum? I thought this was an ingredient that we should avoid in processed food 🙁
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Dreena says
Guar gum is a flour-like product made from the guar bean. It’s not highly processed, but it’s also entirely optional in this recipe, as noted.
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ilkin engin says
how awsome would it be if all our fave vegan docs started their own tv cooking show!!!!!!!!!
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Dreena says
yes, that would be quite amazing!
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I love sour cream and onion flavor! Looks amazing Dreena, sounds like a fantastic book!
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Dreena says
thanks Sophia!
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Becky Striepe says
Oh my goodness, this looks amazing! I need to get myself a copy of this book!
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