Pomegranate Vegan Cream Cheese bursts with naturally sweetened tart goodness, just like the dairy-based original!
Pomegranate Vegan Cream Cheese
Cream Cheese Love
With this recipe I am definitely another step closer to feeling like I haven’t given up any of my old faves in order to eat a plant-based diet. Cream cheese had many positive associations for me in my pre-plant-based diet days. I would meet a good friend at the local bagel shop where we’d order toasted bagels slathered with the creamy flavor of the day. There was just something about that golden toasted crunch and cream cheese gettin’ in your belly while you solved the world’s problems one bite at a time.
Pomegranate Vegan Cream Cheese
Every Christmas we are fortunate to have family travel distances near and far to celebrate and enjoy the festivities together. With people coming and going throughout the week, breakfast is usually a small informal buffet made up of items that won’t spoil if you are late to the party!
One of our traditional items has been an array of bagels and flavored cream cheeses. Since giving up dairy I have been unable to partake in this warm tradition. I have periodically tried the vegan cream cheese products available in the grocery store but none of them made me feel like I was eating anything close to the real deal.
But not any more! Spread this creamy goodness on a gluten-free bagel or piece of toast and I’m back in the game!
Pomegranate Vegan Cream Cheese – Sliced Pomegranate
Why Pomegranate is Healthy
The fruit flavored cream cheeses are an all-time favorite. Everybody loves them, big kids and little. Pomegranate arils are filled with a juice that adds a wonderful flavor and color and a little seed that adds a nice crunch to the Vegan Cream Cheese. Perfect for any holiday breakfast table!
And let’s not forget to mention that pomegranates are so good for you. They are high in vitamins A, C and fiber (more than twice the amount in 1/2 cup apple). The U.S. Department of Agriculture ranks the antioxidant levels for pomegranates in the top five for the fruit, vegetable and seed category!
Pomegranate Vegan Cream Cheese – Arils
Other Pomegranate Stuff
If you have made my Golden Pomegranate Scones then you are probably an expert in removing the arils. Otherwise, I invite you to find out how to remove pomegranate seeds the quick and easy way.
Hint: you do not have to pick them out one by one. I also cover what to look for when selecting a pomegranate.
Pomegranate Vegan Cream Cheese – In Bowl
Hints for Making Vegan Cream Cheese
I started out blending this recipe in my high-speed blender. But ultimately I transferred it to my food processor and completed the recipe there. It’s just a little too thick for the blender.
You will be able to achieve a nice smooth, creamy texture–just make sure you have soaked your cashews long enough. They should appear swollen or bloated and will not be snappy when you break one in half.
The pomegranate seeds, on the other hand, will remain in tact and provide a nice soft crunch not to mention a healthy dose of fiber.
Pomegranate Vegan Cream Cheese
Pomegranate Vegan Cream Cheese can be eaten immediately after preparing, but I do want to mention that the flavors blend nicely after sitting in an airtight glass container in the refrigerator overnight. It’s a win/win!
Pomegranate Vegan Cream Cheese
Pomegranate Vegan Cream Cheese bursts with naturally sweetened tart goodness, just like it's dairy-based original!
Ingredients
- 2 cups raw cashews (soaked)
- 1 cup pomegranate arils (about one half of a pomegranate)
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1 tablespoon coconut nectar
- 1/4 teaspoon pure vanilla
Instructions
- 1) Place cashews in a bowl and cover with two cups hot filtered water. Let stand until water is cool (about one hour). Drain water and cover nuts again with two cups hot water. Let soak another hour, then drain and rinse. Cashews should appear slightly swollen or bloated and will not be snappy when broken in half. Well soaked cashews are the key to a smooth cream cheese. Alternatively, nuts can be soaked 8 to 12 hours overnight in the refrigerator in two cups of cold filtered water.
- 2) Remove pomegranate arils while waiting for cashews to soak.
- 3) Place all ingredients in food processor (preferred) or high speed blender. Blend until smooth while periodically scraping down the sides.
- Pomegranate Vegan Cream Chesse can be served immediately, but flavors blend to perfection after refrigerating overnight. Store in glass airtight container in the refrigerator for several days.
Notes
It is important to soak cashews thoroughly to achieve a creamy texture. Arils will provide a soft crunch.
Prep Time Does not include time for soaking cashews.
This looks good! Can blueberries or raspberries be substituted for the pomegranate? Thanks!
Hi Sharon, Thanks, I would say they both would taste delicious! Fresh would probably be best as frozen may add extra fluid and turn out a little runny. I hope this helps! 🙂
Hi Jana! Love your site! I’m just wondering if the cashews can be substituted for macadamias in this recipe or other recipes on your site? Unfortunately I have an allergy to cashews 🙁
HI Olivia, I have not tried it but I think that macadamias would be a great substitute for cashews in this recipe. Substitutions are really on a recipe to recipe basis but if you have any others you are wondering about please feel free to ask! 🙂
This was delicious!! I’m definitely going to add this to my recipe rotation.
I’m so glad you liked it!! 🙂
Great idea! I’m working on eating less dairy at the moment and this is such a helpful hint
Thanks so much Katherine! I’m glad you like it, it’s really yummy. I’m finding that creating alternatives for cheese based items (that are equally as delicious as the traditional ones) is key in maintaining a dairy-free diet. Enjoy! 🙂
I love the idea of making pomegranate cream cheese! So unique! 🙂
Thanks so much Sarah and thanks for stopping by!! 🙂