Fall Recipes, Greg's Vegan Gourmet, Mornings, Sweets, Vegan Food

Vegan Cinnamon Toast Crunch Cream Cheese

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Your eyes are not mistake, you did read that correctly! This Vegan Cinnamon Toast Crunch Cream Cheese is exactly as good as you think it is, and you will absolutely be making this every week for the entire fall season. This recipe makes easily 5-6 servings, perfect to last you and the family for and easy morning breakfast all week long. This Vegan Cinnamon Toast Crunch Cream Cheese  is smooth and creamy, sweet and tangy, and loaded with delicious cinnamon sugar swirls!

Does it really taste like cream cheese!?

If you were like me before choosing your own personal plant-based journey, then your  days mostly consisted of biding time before the next time you could sit down for an overly cheese-filled meal… That might be an exaggeration, I always did love romanticizing food, and more specifically – cheese. BUT, the fact remains that most of my meals consisted of one form of cheese or another. Which brings me to the reason I made this recipe and writing this post! Every morning, my go-to breakfast was a bagel and cream cheese. Was it the healthiest? I didn’t care, nor did I appreciate the question…

That said, cream cheese remained one of my all-time favourite foods. I loved the tanginess and the creaminess to balance out the perfectly crunchy toasted bagel. We will leave the debate for another time whether or not butter belongs on the bagel before adding the cream cheese (it does).

To get back to this recipe for Vegan Cinnamon Toast Crunch Cream Cheese in particular, I thought – why not attempt my favourite breakfast food, and combine it with my favourite breakfast flavours! Cinnamon sugar was commonplace in my household. Every week we made a batch just to have on hand and add to our morning buttered toast. Not to mention my favourite cereal ever was cinnamon toast crunch! Funny enough, I never thought to combine the flavours – until now. This Vegan Cinnamon Toast Crunch Cream Cheese tastes just like I remember, but better! Now that I’ve become detached from some of the tastes of cheese, I can appreciate more of the underlying flavours! Silken tofu and soaked cashews make for the perfect creamy texture. Lemon and apple cider vinegar make for the perfect tang. And the cinnamon sugar swirls will keep you coming back for more!

Let me show you how to make Vegan Cinnamon Toast Crunch Cream Cheese!

How it’s made!

In this house, we LOVE recipes that can be made using the smallest amount of dishes possible. Yes, we still go through about two loads in the dishwasher a day on average – so any chance at decreasing those numbers is a win in my books! This recipe is the perfect one for that! As long as you have a jar and a food processor, you’re good to go!

… All you have to do is start by soaking the cashews. Honestly, feel free to skip this step if you are like me and kind of like a more textured cream cheese. It may not be the traditional texture of. cream cheeses you’re used to, but to me it actually enhances the whole experience. If not, feel free to soak for about 30 minutes and blend smooth!

… From there, all that’s left to do is combine everything but the cinnamon sugar into a food processor or blender and let it do it’s thing! When fully combined, my suggestion is to let it sit and refrigerate for about 20 minutes. But it’s also great straight from the blender!

As always, let us know what you think of this recipe below if you give it a try, and be sure to tag us on instagram so we can see all your amazing creations @itslivb x @gregsvegangourmet!

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Vegan Cinnamon Toast Crunch Cream Cheese


  • Author: Gregs Vegan Gourmet
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 5 servings 1x

Description

This recipe makes easily 5-6 servings, perfect to last you and the family for and easy morning breakfast all week long. This Vegan Cinnamon Toast Crunch Cream Cheese  is smooth and creamy, sweet and tangy, and loaded with delicious cinnamon sugar swirls!


Scale

Ingredients

The Cinnamon Sugar

  • 2 tbsp white granulated sugar or cane sugar
  • 1 1/2 tsp cinnamon

The Cream Cheese

  • 1 cup silken tofu
  • 1 1/2 cups soaked raw cashews
  • juice of 1/2 lemon
  • 1/2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/4 cup water

Instructions

  1. In a medium sized food processor or high speed blender, add all vegan cream cheese ingredients. blend until desired creamy consistency.
  2. In a small jar, add 3 tbsp of cream cheese mixture and top with 1/2 tbsp of cinnamon sugar. Repeat layers until jar is full.
  3. Seal jar with a lid and refrigerate for 20-30 minutes to let thicken. Enjoy!

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