This smokey chipotle cream cheese is dairy-free, vegan, and contains only clean and simple ingredients. I’m obsessed with it! I found one similar at the farmer’s market that I kept buying, and decided to save myself some money and recreate it myself.
I love to put this cream cheese on rice cakes, toast / bread, in wraps, cucumber slices, really anything! Also, this recipe will save you money (store-bought dairy-free cheese options are usually super expensive).
Recipe Notes:
If you’re in a pinch for time, boil the cashews for 20 minutes.
Smoked Chipotle Cream Cheese
Ingredients
- 1 cup cashews soaked for minimum 4 hours or boiled for 20 minutes
- 2 tbsp coconut oil
- 1/3 cup nutritional yeast
- 2 tsp smoked paprika
- 1/2 tsp chipotle powder
- 2 tsp garlic powder
- 2 tbsp apple cider vinegar
- 1/4 cup water
- salt and pepper to taste
Instructions
- Soak the cashews for a minimum of 4 hours or boil for 20 minutes.
- Add all ingredients to a food processor or high-speed blender. Add more water if the consistency is too thick. Make sure to blend until smooth.
- Adjust flavour as needed. If you like more spice, add more chipotle.
- Pour into a container with a lid and refrigerate until it has a thick / spreadable cream cheese consistency.
Tried this recipe?Let us know how it was!