Cashew Cream Cheese!! This stuff is the bomb. I use it for so many recipes in so many ways! From dip, to pizza sauce, as a spread, to a filling for stuffed veggies, or even cream cheese icing! It is delicious and easy to make, the only trick is remembering to soak the cashews ahead of time.
I generally make a batch or two to have on hand for recipes because of its versatility. It will keep in the fridge for up to two weeks, but it does not generally make it that long at our house.
You will need:
- 1 cup Cashews (soaked overnight)
- 3 tbsp Lemon Juice
- 3 tbsp Soy or Nut Cream
- 1 tbsp Nutritional Yeast
- ½ tsp Salt
Soak the cashews in water overnight in the fridge.
Drain and rinse cashews and put them in the food processor. You can also use the blender for a smoother consistency. Ours however is on its last legs so we generally go with the processor.
Add lemon juice, salt, nutritional yeast and creamer. Blend on low for 5 minutes stopping occasionally to scrape down the sides. Once the desired consistency is reached scoop into a container or serve right away.