CLASSIC CASHEW CREAM CHEESE
This is a classic cashew cream cheese, you’ll be surprised of the taste, it’s creamy, a vegan friendly option to cheese. You can use this as a pizza topping, or a delicious dip with some crudités, spread it on a cracker with some slices of avocado and cherry tomatoes. It’s so finger-licking good, you might want to restrain yourself for eating the entire bowl, it’s quite calorie dense from the cashews, but it’s also nutrient dense.
This recipe yields about 1 ½ cups. After the cashew cheese is chilled it will thicken and it will be easier to spread.
Soak the cashews for a day before making the cream cheese.
You can hold it up to 7 days in the fridge.
Prep time: 10 mins
Total time: 10 mins
Serves: 12
Nutritional information:
Serving size: 2 tbsp
Calories: 77 kcal
Fat: 4 g
Carbs: 5 g
Fiber: 1 g
Protein: 3 g
Ingredients
- 1 cup raw cashews (soaked)
- ¼ cup filtered water
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 2 garlic cloves
- 2 tbsp raw apple cider vinegar
- 1 tbsp dijon mustard
- himalaya salt and pepper to taste
INSTRUCTIONS
- Add all your ingredients into your high-speed blender or Vitamix if you have one and blend until thick and creamy.
- It will be the consistency of thawed or stirred cream cheese.
- This will further harden after it has been chilled.
- Store in the fridge for up to 5-7 days
- Don’t eat too much!
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