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Cashew Cream Cheese

by | Dec 2, 2015 | Dips & Sauces | 0 comments

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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