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Vegan Cream Cheese

Because I don't eat dairy myself I've decided that this summer I won't be serving cow-milk cream cheese anymore but instead I'll be making this little pink eye-catcher.

And because I KNOW our guests will ask me for the recipe I thought I'd be proactive and put it on our blog already now. I found the the link to this recipe via Instagram (@vegan.fuel) -

& doubled it because it's seriously tasty and one batch just won't last long enough.

You'll need:⁠

1 cup sunflower seeds (soaked in water for at least an hour & then drained) ⁠

2 tbps nutritional yeast⁠

1/2 tsp salt⁠

2 tsp apple cider vinegar⁠

1 tsp agar agar power⁠

1 cup water⁠

1 lemon (juiced)⁠

And half a small cooked beetroot (I suggest you make yourself beetroot for dinner once a week from now on and always remember to save a little piece)⁠

Mix everything to a smooth mixture in a blender.⁠

Pour into a small pot, bring to a gentle boil and stir for 3 minutes.⁠

DONE! (It's seriously this easy!)⁠

Transfer the liquid to small forms, or little shallow glasses like I did in the picture. ⁠

Put them in the fridge to chill for at least an hour before you dig in!⁠

PS: If you have a thermomix you can obviously blend and cook in one go. Even easier (and less dishes).


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