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I have found two incredible recipes for vegan cream cheese that I simply have to share with you all. Despite not being able to consume dairy products, I can still indulge in the creamy, tangy goodness that is cream cheese thanks to these vegan variations. The first recipe I came across is from Loving It Vegan and is honestly one of the easiest recipes ever. All you need is cashews, lemon juice, apple cider vinegar, and a bit of salt. Simply soak the cashews for a few hours or overnight, blend them in a food processor with the other ingredients, and boom - you have vegan cream cheese. It’s seriously that simple. I can attest to the fact that this cream cheese is velvety smooth and so delicious. I love spreading it on bagels or even using it as a dip for crackers. The second recipe is from Okonomi Kitchen and uses a combination of soaked cashews and silken tofu to achieve the creamy texture. This recipe also involves adding miso paste, which gives it a bit of umami flavor, and nutritional yeast, which adds a cheesy flavor. I was skeptical about these ingredients at first, but once I tried this cream cheese, I was blown away. It has a slightly different flavor than traditional cream cheese, but in the best way possible. I love spreading this on toast and topping it with some sliced avocado or tomato. Both of these vegan cream cheese recipes are so easy and quick to make. They’re also much healthier than traditional cream cheese as they don’t contain any additives or preservatives. Plus, they’re a great option for anyone who is lactose intolerant, vegan, or just looking to switch things up a bit in their diet. I highly recommend trying out both of these recipes. You won’t be disappointed. And let’s be real, who doesn’t love a good bagel with cream cheese in the morning? Now, even those of us with dietary restrictions can enjoy this classic breakfast staple.

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