Cashew Cream Cheese
If you’re vegan or dairy intolerant, or just enjoy delicious cream cheese like I do, then this one is for you!
This tangy, smooth cream cheese is perfect for lasagna, over cauliflower & broccoli bake, or as a dip for raw veggies; or if you’re like me, straight up on a spoon!
1 cup raw cashews (soaked)
¼ cup filtered water
¼ cup nutritional yeast
2 tablespoons lemon juice
2 cloves garlic
1 tablespoon raw apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
Simply add all ingredients into your high speed blender and blend until thick and creamy.
Pour or spoon into a glass jar or container and place in the fridge to chill.
The cream cheese will further harden after it’s been chilled.
Store in the fridge for up to 5-7 days.
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