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whole food plant based garlic and chive cashew cream cheese recipe

Garlic and Chive Cream Cheese

Makes about 1½ cups
Author: Molly Patrick


  • cups raw cashews, soaked in water overnight or at least 4 hours (alternatively, you can simmer the cashews in water on the stovetop for 10 minutes / 195 g)
  • 1 teaspoon garlic, roughly chopped (about 1 clove)
  • 2 teaspoons nutritional yeast
  • 1 teaspoon yellow or white miso
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • teaspoon black pepper (about 5 turns)
  • ¼ cup water (60 ml)
  • 2 full tablespoons fresh chives, minced


  • Drain the cashews and discard the soaking water.
  • Place the cashews into a food processor, along with the garlic, nutritional yeast, miso, lemon juice, salt, garlic powder, and black pepper. Blend for at least one minute, stopping the processor to scrape down the sides as necessary, until the ingredients are well combined.
  • Add the water and process until completely smooth. This will take several minutes. Just keep blending until really creamy and smooth. It will never be as smooth as dairy cream cheese, but it should be creamy.
  • Transfer the cashew cream cheese to a bowl and stir in the chives.
  • Serve on your favorite sprouted whole grain bagels!