Herby Garlic Cream 'Cheese'

I have never attempted making tofu soft cheese before and I tried this, it turned out amazingly!

I modified the recipe ever so slightly as I didn’t want the herbs (and didn’t have any). Next time I will definitely be following the recipe exactly as I can imagine it can only be better than what I made!

Just a note for anyone who has misjudged time for doing cashews. If you boil them in a saucepan (not too violently) for about 20 minutes or so, it softens them perfectly without having to wait ages. The only issue is that they are then warm.

I am wondering, does this freeze well?
I have four pots of it, each containing about two portions. I’m the only person in my house eating it and don’t want to eat it all in one go as I will end up never wanting it again. It would be ideal to freeze it and then thaw it when required but I was concerned if it might alter it somehow?

Thanks for any help!🙂

PUL Team - Nov. 15, 2024, 3:27 p.m.

Thank you so much for sharing your experience, friend! We're so glad the tofu soft cheese turned out well, even with the modifications 🙌 We've heard positive feedback that this recipe freezes well, although we haven't tried it ourselves. The spread should keep for about 1-2 months in the freezer. For best results, we'd recommend freezing it in smaller batches in an airtight container to help preserve the texture. Happy cooking!

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Absolutely delicious, already made it twice. Loads of the supermarket ones are coconut oil based, and not that nutritious. This is perfect and really easy to make. I add a dash of milk to make it a bit more creamy.

PUL Team - Sept. 30, 2024, 3:09 p.m.

Yayy so happy to hear that the homemade cream cheese spread is being enjoyed, Gaby!

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Absolutely stunning recipe. So easy and so light on the stomach. Great texture

Hi Sadia,
I plan to make this recipe; however, i dont have chives on hand. Is there another herb you'd suggest in place of chives?
Thank you!

PUL Team - Sept. 15, 2024, 5:37 p.m.

Hey there, Liza, you can replace chives with green onions or scallions for a similar flavour, or try parsley for a milder, fresh taste. We hope you love the vegan cream cheese recipe if you give it a try 🫶

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Loved this! So much tastier and healthier than the supermarket stuff. And it’s so easy to make.

Just too good to be true. My teenagers are loving it, and that's all I need.

My go-to recipe for quick breakfasts! I love it 🤩

This has become a staple in my fridge! So tasty! When I tried the pure cashew and tofu mix on my first attempt I thought "how on earth is this ever going to taste like cream cheese?!" but the herbs make all the difference! However, I found the cream cheese turns out silkier and smoother when I don't press my tofu all too well. Otherwise I find it gets too crumbly... maybe because I'm using a mix of fresh and dry herbs (which work just as well, by the way).

PUL Team - June 6, 2024, 5:32 p.m.

Hi Maria, aww so glad that the cream 'cheese' was enjoyed! And thanks for the tip with pressing your tofu 🙂

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This has become part of my weekly condiments that I make alongside pesto and hummus.
How long can I keep it in the fridge ? Also would adding some olive oil be a good idea ?

PUL Team - May 16, 2024, 8:55 a.m.

Hey Richa, olive oil sounds like it'd be a lovely addition. For storage information, you can find it on our website under the 'Storage' section which is located just below the 'Directions'. If you're using our app, check under the 'Directions' header at the bottom, or within the final step of the 'Make' cook-along mode. For this particular recipe, we recommend storing it for up to 4 days. :)

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Can I use dried herbs?

PUL Team - May 7, 2024, 6:56 p.m.

Hi Chelsea, we love the bold flavours the fresh herbs add so we haven't had a chance to test the recipe with only dried herbs. Lisa left a review saying it was a success with dried herbs though!

If you do give it a try, we'd recommend using fewer herbs (such as half the amounts) since dry herbs tend to be more concentrated. Hope you enjoy the cream 'cheese' 🙌

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I forgot to soak the cashews and was a bit skeptical on how this would turn out ! But whoa this one turned out so good

PUL Team - May 4, 2024, 6:45 a.m.

Woohoo! It means so much, Ratna, thank you 🙌

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I've made this so many times already over the past years, always using whichever herbs I had on hand (fresh or frozen). Turns out delicious every time and I love having yet another way of eating tofu in my repertoire. I wouldn't recommend using smoked tofu, though. I did that once and the result was very different and nowhere near as good.

So good but I think I’ll use less black pepper and garlic next time- it was a little too strong for me but otherwise delicious and did easy to make! Thank you!

I have been looking for a good cream cheese recipe and finally I found it here. I love the quality of your recipes. I really enjoyed this cream cheese on an everything bagel for breakfast and the protein is a big plus. When a recipe calls for raw garlic I roast it in a sandwich press first and then I add it so that it’s creamy and sweet. Thank you so much.

PUL Team - Feb. 19, 2024, 9:48 p.m.

Aw we're so happy to hear, Angela - thanks for welcoming us on your culinary adventure 🤗

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I might just use less fresh garlic next time I make this because I find the taste a bit too strong for my liking (also after the cream cheese has rested in the fridge for a while). Apart from that a really nice and easy recipe.

Very yummy. I used my blender as it was on the counter already. I should have used my food processor. But still I loved it

We love it!!

I love this recipe so much!! I make it every week, putting whatever fresh herbs I have, and it’s always a hit! Such an easy way to have a delicious spread available for snacks or quick lunches :)

PUL Team - Jan. 9, 2024, 6:35 a.m.

Yay we're so happy to hear the Cream "Cheese" is being enjoyed, Gabrielle, thank you 😊

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Not a vegT or vegan, but I Love this stuff

I absolutely love this recipe!! It is so good and so much better than any store-bought vegan cream cheese, for sure!
I'm wanting to make tea sandwiches with this, but have to avoid a tree nut allergy. Any good substitutions for the cashews?

PUL Team - Nov. 29, 2023, 2:09 a.m.

Hey there, Kayla, we're so happy that the cream "cheese" is being enjoyed and thanks for the question. We've heard positive reviews with sunflower seeds in place of the cashews for a nut-free version 🤗

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Wow! This stuff is amazing! Love it! Delicious and healthy xx

Very yummy! I made it with dried herbs and it also Camelot great!

Loved this. So simple and yet so flavourful. I made small balls of this cream cheese and added it to my salad for that extra protein punch!

I never trust tofu raw like this but wow this recipe was amazing. Will definitely be making this again. Perfect for breakfast!

This was absolutely DELICIOUS. Going to become a staple in our household!

The taste reminds cottage cheese with herbs 🌿
Loved the flavour even i had to replace all on the recipe mentioned greens to parsley and a few leaves 🍃 of mint 🤩 perfect option for breakfast 🥳

PUL Team - Aug. 20, 2023, 9:22 p.m.

Mmm love the modifications, Laura! So glad the cream "cheese" was enjoyed 😊

Laura - Aug. 21, 2023, 5:35 a.m.

That mostly happens because i do shopping and only then figuring out what to cook 👩‍🍳 should do otherwise and to discover how the real recipes tastes 🥰

PUL Team - Aug. 22, 2023, 2:10 a.m.

Hehe if you want any help you could try the grocery shopping feature of our iOS mobile app ;)

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This is amazing!!!

So delicious! Thank you!

I have tried several other vegan cream cheeses and none of them were good, this one is FANTASTIC… I omitted the garlic (offspring interpret it raw as spicy on occasion) and it was still very flavorful- whole fam enjoyed

PUL Team - July 30, 2023, 7:08 a.m.

Oh, Jamie, we're so happy the cream "cheese is being enjoyed! Thank you 🤩

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Made it for my breakfast this morning and 😱 omg this is incredibly delicious!

This spread is phenomenal and I cannot get enough!

This is easy to make and great with sliced tomato, paprika and balsamic vinegar on toast!

Hi!

Can you freeze this? My 10 month old loves it (without salt) but it would be nice to keep some handy in the freezer.

Thanks!

PUL Team - June 22, 2023, 4:27 a.m.

Hey there, Keisha! We've heard reviews that it freezes well but we haven't tested it out before ourselves. We imagine it may keep in the freezer for around a month or two. It likely would freeze best in smaller batches within an air-tight container to help keep the texture 🤗

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Real yum

The best vegan cream cheese I tried. Very delicious.

This is delicious!
I just made it today and I can't stop eating it. Very easy to follow.
Thanks for sharing this.

PUL Team - April 24, 2023, 4:52 a.m.

So glad it's being enjoyed, Shirley, thank you 😊

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I am not vegan but can’t really do lactose, and lactose free cream cheeses are really expensive. I tried this recipe out and it’s amazing how much it tasted like real dairy! I will be making this often and trying out my own spins on the seasoning!

PUL Team - April 8, 2023, 10:59 p.m.

So glad the recipe was enjoyed, Sarah! Do let us know if you find any nice seasoning pairings 😃

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I made the recipe for the first time today and I love it! Will it also work if I add a bit more Tofu for some extra protein? :) Thanks a lot!

PUL Team - March 5, 2023, 8:48 p.m.

Hey Lea, you can add a bit more tofu but you may find that too much throws off the balance of flavours in the recipe or makes the spread too thick. If needed, you could add more dried herbs for flavour and liquid for a thinner consistency. Happy cooking 🤗

Lea - March 8, 2023, 4:25 p.m.

Alright, I will try. Thanks a lot!

Can I also freeze the it?

PUL Team - March 8, 2023, 5:41 p.m.

No problem, Lea 🙂 We've heard reviews that it freezes well but we haven't tested it out before ourselves. We imagine it may keep in the freezer for around a month or two. It likely would freeze best in smaller batches within an air-tight container to help keep the texture!

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Sadia this recipe was phenomenal!!! Wow. I'd much rather prefer this than cream cheese. This will definitely be a staple from now on. I am so grateful for your recipes, you're the only plant based chef that "does it for me." Literally no one else creates such balanced and deeply satisfying recipes as you do. I found you a few years ago, and still when I eat I say "Thank God for Pick Up Limes" lol Amazing work, I look forward to more recipes like this!

PUL Team - March 3, 2023, 6:56 p.m.

Oh, Kayla, we're so happy to have you in the PUL family! Thank you for the massive compliment and for making our community so special. Happy cooking 💛

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I tried this and turned out wonderful. Certainly adding it to the weekly breakfast rotation!

PUL Team - Jan. 30, 2023, 3:04 a.m.

Woohoo! So happy to hear, Madhura 🤗

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I've been making this recipe for years now and it ALWAYS hits the spot. I think my review for this is way overdue! If you're looking for a bagel spread substitute - this is it! I wouldn't say it replaces cream cheese, but most vegan "cheeses" can't really match the flavor of cheese anyway. This doesn't have to though because it's perfectly good on its own and I'd happily eat this instead because its healthier anyways with the tofu-cashew base. This is my go-to recipe when I have the herbs on hand and definitely one of my favorites from PUL. Thanks PUL team for always having amazing content here :))

PUL Team - Oct. 6, 2022, 5:17 p.m.

Aw, Rachael, you're too kind! Thank you for taking the time to share the glowing review and for helping make our PUL community so incredible - it means so much ☺️

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love you

Can this dip be frozen? I have made too much, and I am going to have to waste a lot and throw it out if I can't freeze it.

PUL Team - Sept. 8, 2022, 11:12 p.m.

Hey there, Treena, we heard a review from Kate on February 2nd that it freezes well! We haven't tested it out before, but imagine it may keep in the freezer for around a month or two. It likely would freeze best in smaller batches within an air-tight container to help keep the texture. Let us know how it goes if you try freezing it 🙂

Treena - Sept. 8, 2022, 11:43 p.m.

Thank you so much. I will give it a try and let you know.

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I tried this recipe today it tastes so good, these herbs really make it taste amazing 🤩
PS: I always reduce the amount of garlic because after trying most of PUL’s recipes I know how much you guys love garlic😂 I added only one clove garlic without garlic powder and found there is too much garlic flavour. Although I also like garlic but next time gonna add only half one 👍🏻

PUL Team - July 29, 2022, 4:23 a.m.

Hiya Ranim, we do love our garlic! Any recipes with 'garlic' in the recipe name tend to have a more prominent garlic taste as well, but it's a lovely idea to add less if that's your preference. We appreciate the feedback and will note it down to help us improve 🙂

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One of my favorite PUL recipes ever. I make this all the time in the summer! The fresh herbs make this recipe. It's so delicious I can't get enough of it!

PUL Team - June 10, 2022, 9:45 p.m.

Hey there, Erica, you're too kind! So happy the spread is being enjoyed 😊

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This is so delicious, I have made it many times!

Beautiful and very satisfying, with a cup of tea on the side. :) Thanks for the recipe!

PUL Team - May 30, 2022, 6:34 a.m.

Aw thank YOU, Mahima, enjoy ✨

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Hi Sadia, thank you for this amazing recipe. I absolutely love it 😋.
I want to use this creame cheese with everything now. So do you think it could be used in veggie lasagne?
I stopped making lasagne after I decided to go vegan. I'd like to find a way to adapt this into it...

PUL Team - May 11, 2022, 5:15 p.m.

Hi Deepika, so glad it's being enjoyed! We haven't tried baking this one although imagine the spread will begin to separate since it's best set in the fridge. We're hoping to share a lasagna recipe in the future. In the meantime, you may be interested in our lasagna soup if you haven't already seen it pickuplimes.com/recipe/one-po…. Do let us know if you do any experimenting 😃

Emma - Sept. 10, 2022, 3:02 p.m.

This is a delicious recipe, and actually very similar to the vegan ricotta in a really good lasagna recipe I've made several times. I haven't tried this exact recipe, but I suspect it might work really well in lasagna.

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This spread is amazing!!! It haс become a staple in our fridge. Just five stars are not enough! I put it on everything. Rice cake with this spread on top is now my favorite snack. Thank you so much for the amazing recipes you create for us. I will use this post to point out how good and user friendly your website is. It is a real pleasure to use and I constantly turn to it when I wonder what to make for a meal.

PUL Team - April 13, 2022, 5:41 p.m.

You're much too kind, Mil 🥰 We're so thrilled the recipe and new site are being enjoyed. Thank you!

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I am about to cook this recipe and I just wanted to say thank you for this recipe because it is so easy to read, I love how you give different options for foods you may not have or like. I also really appreciate how you give different measurements to match everyone’s needs! Also the Photography here makes the food look so Irresistible and delicious! Love your recipes Sadia your channel takes the difficulty out of cooking and adds joy to my life!

PUL Team - April 11, 2022, 1:36 a.m.

Aw thank you so much for the glowing feedback, Aliya, it means so much! We're so happy the PUL content is being enjoyed ☺️

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Is it possible to give this 10 stars???
I planned to have this cream "cheese" bagel for breakfast and was so excited the night before I could hardly go to sleep ~ :p and it DID NOT DISAPPOINT!!!
Sadia, congratulations on another outstanding recipe! All the herbs add such a complexity of flavour, each bite tasted different to the last. I had it as shown in your video, with sliced cucumbers, tomatoes and alfalfa sprouts.
And just a heads up to other readers, it is possible to soak the cashews in boiling water for ~15 minutes prior to making this, and they blitz up well (I have a moderately powerful blender).
Well done, Sadia and the PUL team, you guys definitely keep me well fed, and make it so easy to maintain a vegan lifestyle!
xxx

PUL Team - March 23, 2022, 5:22 a.m.

Oh, Stacy, thank you so much for the glowing review and insight! We're so thrilled the PUL content is being enjoyed. Thank you for helping make our community so special ❣️

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I’ve made this probably 20 times - one of my all time favorite recipes! I tend to double the fresh herbs just because I love a really strong flavor. I’ve stopped looking for other vegan cream cheeses! Highly recommend!

PUL Team - March 5, 2022, 7:35 p.m.

We're so happy the spread it being enjoyed, Sara! It means so much 🥰

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I would like to try this recipe, though I am concerned to use the tofu uncooked since the packaging mentions to cook before eating. Is it safe to consume tofu raw ? Otherwise if I saute the tofu with some oil before blending, would it lead to the same result? Thank you.

PUL Team - March 2, 2022, 5:26 a.m.

Hey Liliane, that's a super common question! We have, although it's always best to follow package instructions. Boiling it for a few minutes before blending will likely work better than sauteeing for this one. If sauteeing, the spread may not get as smooth but should still taste delicious 😊

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This is one of the greatest recipes I've ever found. I now make this almost every single weekend for snacking with veggies throughout the week. I just add everything to the food processor and it's delicious (and it decreases the risk of a "too big" piece of herb). I have looked far and wide for more recipes like this for a little variety and nothing has held up, I always come back to this. To anyone reading this, make it. It's so easy and so delicious.

PUL Team - Feb. 11, 2022, 12:54 a.m.

Oh Ashley, thank you for the glowing review - it's so appreciated! We're so honoured to hear 🥰

Ashley - Feb. 11, 2022, 3:46 p.m.

Thank you for responding! I meant every word. Please consider developing more recipes in this ilk, because it's foundational to my life.

PUL Team - Feb. 11, 2022, 5:02 p.m.

No problem, Ashley, we've noted down the suggestion!

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I adore this spread!! It's really fresh tasting. I've found it freezes really well too - top tip! The only downside was that, even though it was delicious mine came out quite crumbly with the firm tofu (perhaps it was the brand i used) so i might try it with silken tofu next time to make it really creamy.

PUL Team - Feb. 3, 2022, 4:52 a.m.

Hey Kate, thanks for confirming it keeps well in the freezer! We've found that tofu that's packaged in a sealed water pack tends to turn out better than the more dry and super firm vacuumed packaged blocks. We haven't tried silken tofu although suspect that it may be too soft for the thicker creaminess. If possible, firm rather than extra-firm tofu that's been gently pressed may be worth trialling first. We hope this helps for now 😊

Kate - Feb. 3, 2022, 9:36 a.m.

Thanks guys i'll do some experimenting :)

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wow, are these packed with flavor! my entire family loves these & i’m definitely making these often. thank you for this delicious recipe!

PUL Team - Jan. 27, 2022, 7:49 p.m.

So thrilled it's being enjoyed, Janae, enjoy 😃

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So so so good! Love it ♥ Would love to see more savory spread ideas!

PUL Team - Jan. 21, 2022, 4:35 p.m.

Thanks for the kind words and request, Birgitt, we'll note it down 😊

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Delicious.. made it many times..

I missed the creamy, tangy delight of cream cheese bagels before going vegan and I’m glad I found this recipe! Now I also load my bagels with extra veggies, like alfalfa sprouts and cucumbers. Thanks so much!!

PUL Team - Jan. 18, 2022, 1:10 a.m.

Woohoo 😃 We're so happy to hear, Melissa - thank YOU!

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This tastes like the real deal!!! Non vegans would never know!! Thanks for a winning cream cheese recipe I can actually eat on my plant based diet.

PUL Team - Jan. 6, 2022, 5:28 a.m.

A massive compliment, Michelle! We're so thrilled it's being enjoyed 😊

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Hello !
Discovering with much much pleasure your densité website and YouTube channel ! Congrats for the amazing work you're doing !
I'm long looking for a cream cheese that can be used in dessert. How do you think I could accomodate this recipe ? By taking off all the herbe herbs and union and Garlic ?
Thanks so much !

PUL Team - Dec. 14, 2021, 4:03 a.m.

Hello Eléonor, thank you for the kind words 🤗 A lovely question as well! We haven't tested it out, but excluding the herbs and spices is probably a good start. It might also help to add a bit more fat for mouthfeel (such as vegan butter) and sugar for sweetness like they do in this recipe: https://minimalistbaker.com/h… . Do let us know if you experiment with it 😃

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OMG! Delicious!!!

I’ve made this spread at least 5 times and it is my absolute favorite! Even my non-plant based family love it as a cream cheese substitute!

PUL Team - Nov. 26, 2021, 12:16 a.m.

So glad it's being enjoyed, Katrina, thank you 😃

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Delicious!

I just made this. It is very good! I am going to be eating this as a vegi bagel sandwich with cucumbers, tomatoes, sprouts and shredded carrots on top. Can't wait!

PUL Team - Nov. 14, 2021, 8:47 p.m.

Mmm sounds lovely, Stephanie, enjoy the bagel sandwich 🤗

Stephanie - Nov. 15, 2021, 3:04 a.m.

It was awesome! My husband went back and ate a second helping an hour later. Thank you for all you do!

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This really tastes like a "real" cream cheese. I gave my boyfriend a try and he agreed!

Love, love, love this….now we need some variations please!

I've made this several times. This cream cheese is *life.* Pure joy!

This was so delicious! I have a hard time with fresh, uncooked garlic (being all sensitive as I am) so ended up leaving that out. Was still amazing! I really don't like store bought vegan cream cheese (unless it's like cooked in pastry) so this is such a life saver! Also love that it is a source of protein! Excited to try this as more of a sandwich spread 😋

PUL Team - Aug. 28, 2021, 11:10 p.m.

We appreciate you sharing your experience with this one, Sarah, it's so appreciated! Happy cooking 🤗

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I think I've made this 3 or 4 times by now. I do cut back on the garlic a little but every herb I've tried works wonderfully. I tend to stick with the chives just because they're so brilliant, but I think parsley matches wonderfully as well. In summer I just use whatever I have growing. I use it as a sandwich spread the most, it's heavenly for cucumber sandwiches but it's also great with roasted vegetables.

PUL Team - Aug. 25, 2021, 4:51 a.m.

Ooo love the idea to use it on cucumber sandwiches, Rebecca, thanks a bunch for sharing 🤗

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This is an absolutely beautiful recipe! I tried it and my brother devoured it! He says it brings out the flavour of everything from rice to bread.. I was wondering if we can make a similar sweet cream cheese?

Rebecca - Aug. 22, 2021, 3:37 a.m.

Oh! I'd never thought of that! I would imagine you could, the tofu and cashews are pretty neutral sweet vs savory. I would probably try maple syrup, vanilla extract, and cinnamon maybe? You'll want a strong spice or flavor to overpower the tofu/soy flavor, which is why I thought cinnamon. Or maybe a sweet and zingy with vanilla and lemon? I'm super curious if you do play around with it!

PUL Team - Aug. 23, 2021, 9:31 p.m.

Mmm such lovely question, Sukriti, and ideas, Rebecca! Do let us know if either of you experiment with this one 😃

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Hey There, great recipe - can't wait to tried it. Am i able to use dried or semi-dried herbs instead? I find the fresh herbs get bad really quickly if they do not get used straight away. We are in strict lockdown in sydney at the moment - so i only have the dried versions of the herbs (as they last longer). Please let me know :)

PUL Team - Aug. 18, 2021, 4:58 a.m.

Hey Anu, thanks for the question! We love the bold flavours the fresh herbs add, although we haven't had a chance to test the recipe with only dried herbs. If you do give it a try, we'd recommend using fewer herbs (such as half the amounts) since dry herbs tend to be more concentrated. Do let us know if you're able to experiment with this one 😃 Lots of love to Sydney 💚

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I am not a vegetarian but I loved it so much. My family enjoyed it mostly as dip. Thanks for sharing this recipe.

My favourite breakfast! When going vegan I was really sad about the idea of not having cream cheese as an option and I couldn’t find a vegan cream cheese in store that I liked. This one really takes the cake (or bagel!) and makes me look forward to breakfast. Healthy, protein packed, and just overall incredible.

PUL Team - July 25, 2021, 11:29 p.m.

We're so thrilled you're enjoying the cream cheese, Deb! It means so much PUL has been part of your journey 😃

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This herb "cream cheese" recipe has been a favorite and a staple in my home for over a year now!! It really opened up my eyes to the possibilities of tofu, and works perfectly on a bagel! love it

Hi, this looks so good!
I only have toasted cashews (not raw), mint, parsley and basil. Do you think it would still work?
Thank you so much, I admire your YouTube channel, and every recipe i have tried was a big success.

PUL Team - July 20, 2021, 3:35 p.m.

Hi Hagit, thank you for the kind words and questions! Using pre-roasted cashews may be a bit harder since raw cashews that are recently soaked tend to blend better and taste fresher. You could try warming up the roasted cashews a little before blending or add a bit of coconut oil to help blend them a bit smoother if you're finding the end product too chunky.

Did you also have the other ingredients (such as tofu, lemon juice, spices)? Without these, the end product will be blander and have a chunkier texture. We hope you enjoy the recipe if you give it a try 🙂

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When I went dairy-free, one of the major treats I missed was having a bagel and cream cheese. THIS RECIPE is even better than regular cream cheese, so herby, thick, creamy, and delicious!!!! I felt even better about eating it because it's packed with protein and healthy fats. I highly recommend it!

PUL Team - July 18, 2021, 2:25 a.m.

What a huge compliment, Jillian, we're so happy to hear! So glad you're enjoying the cashew spread 🥳

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I made this recipe several times. It's delicious! A jar of this spread disappears too quickly. The ingredients are quite expensive and this is the biggest but only objection.

One of the first PUL recipes that I made and it didn't disappoint at all. Now I make it at least once a month.

The flavours are just right and even better a couple of days later. Going to try it with roasted garlic next time.

PUL Team - July 15, 2021, 7:50 a.m.

Aw we're so happy the naan was enjoyed! Thank you for sharing this, Suzanne 🤗

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I make bagels for my family every Sunday morning, and this is my favorite way to enjoy them!

I loved the flavor of this recipe! The flavor really melded together overnight. Couldn't get my family on board with it though.
My blender was not nearly beefy enough for the recipe, as a result I had to thin it out with water. Said water then separated in the fridge. I'll be sure to use a food processor next time, thus fixing my only issue with the recipe.

PUL Team - July 13, 2021, 4:18 a.m.

Hey there, L.. ! Thank you for the review. Indeed a high-speed blender or food processor will help a bunch with this one 😎

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I don't know what I did wrong, but I've made this twice now and both times it's been super salty for me. Maybe I'll do half or a quarter of the salt next time. I really wanted to love this recipe since it uses so many fresh herbs.

PUL Team - July 12, 2021, 7:39 a.m.

Hi Victoria, how disappointing to hear! We appreciate your honest feedback to help us improve. Are you using salted cashews by any chance? Perhaps using unsalted nuts may be one alternative to try if you're interested in giving the recipe another chance 😊

Sarah - Aug. 28, 2021, 6:27 p.m.

I am sensitive to salt so I decided to cut it in half and just used 1 teaspoon and it was perfect for me!

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The Cashew Spread is amazing!!!!

Vegan cream-cheese is a great idea and I was really greatful for this recipe! 😁

PUL Team - June 5, 2021, 11:32 p.m.

Woohoo we're so thrilled to hear, Cris! 🥳

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This is amazing! I bought bagels for my non vegan family but couldn’t bring myself to buy them cream cheese while I eat this super spread. I gave them some to taste before going to buy cream cheese. They were sold and even asked for some of their own for veggie sammies. Thank you for your delicious and nutritious recipes. It makes being vegan so much easier and exciting!

PUL Team - May 30, 2021, 8:35 a.m.

Aww we're so glad your family enjoyed it, Pyrlgyrl, thank you! So kind of you to make it for them :D

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This is amazing! I bought bagels for my non vegan family but couldn’t bring myself to buy them cream cheese while I eat this super spread. I gave them some to taste before going to buy cream cheese. They were sold and even asked for some of their own for veggie sammies. Thank you for your delicious and nutritious recipes. It makes being vegan so much easier and exciting!

This was really delicious; the refrigeration really made a difference! My brother and I spread this on bagels, and he even asked for more to dip his veg in. I used soaked sunflower seeds instead of the cashews due to a nut allergy, and it turned out great. A million thanks and more for the recipe!

PUL Team - May 11, 2021, 5:29 a.m.

We're so happy that you are your brother enjoyed the spread, Rowena! A million thanks back to you for the lovely review ✨🤗

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Hi Sadia!  Hope my English will be good enough. First of all thank you for your amazing recipes, you inspired me so much! I am not strictly vegan, but your blog allowed me to introduce more vegan food in my life.
I actually have a question about this recipe, in the video you said a half of a lemon for all the quantity mentioned, and the recipe on this page 2 lemons. So which quantity should I use?

Thanks you for your answer.

PUL Team - April 8, 2021, 6 a.m.

Super great catch, Maria! You english is absolutely wonderful and thank you for bringing this to our attention. We have updated the recipe to correctly indicate half a lemon 🙂

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Haven't made this yet but I know for a fact its going to be delicious! I have everything to make this but cashews. Question, does this freeze well? If it does, how long do you think it would last? I'm hoping I can make a large batch and just freeze it.

PUL Team - April 7, 2021, 11:17 p.m.

Hey Lai! That's a great question. We can't say with certainty as we haven't tested it out before, but I imagine it may keep in the freezer for around a month or two! It likely would freeze best in smaller batches within an air-tight container to help keep the texture. Let us know how it goes if you try freezing it 😀

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My hubby and I love this spread!! It’s perfect, I think we’ll be making it regularly from now on. Thank you!!

PUL Team - April 2, 2021, 10:42 p.m.

So happy you and your hubby are enjoying the spread, Stef :D

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I’m not a strict vegetarian, but I eat a lot of plant-based meals. This spread actually made me consider to stop eating cheese entirely (Since cheese is my guilty pleasure, I’m now only considering to omit cream cheese😅). You must have experimented so much with texture, flavour, and ingredients! But it’s perfect: fresh yet filled with a nutty umami-flavour approximating cheese

PUL Team - April 1, 2021, 9:50 p.m.

Aww we appreciate this so much, Louise! Thank you very much for the glowing feedback 😀

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This is the best spread ever! I made it twice in a row just to believe it. And my Dad usually eats what I make and likes it, but this one was like "just leave the rest for me, hmm I really like it." :) My Dad is 71 and keeps telling me that old men don't learn new tricks, he bought smoked tofu instead of a block of cheese after the spread experience!!! :) ...made me so very happy that I shed a tear. Thank you so much pickuplimes team! You da best!

Sadia - March 31, 2021, 2:06 p.m.

Haha wow what a compliment - thanks so much Adi's dad! And thank YOU, Adi 💗

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