Select Page

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!

Ingredients

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

Method

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.

0 Comments

Submit a Comment

Your email address will not be published.

Vegan Creamy Herb Salad Dressing

Vegan Creamy Herb Salad Dressing

A salad needs to be dressed to impress! Before I went plant-based I made the most delicious creamy herb salad dressing made with cream cheese. With summer in full swing it means a lot more salads on the lunch and dinner table, so a non-dairy salad dressing is vital to...

Healthy Tomato Sauce

Healthy Tomato Sauce

When you think hot chips, you think tomato sauce, right? Hot chips and tomato sauce (or fries and ketchup) go hand-in-hand, so when you perfect the recipe for polenta chips, you know you have to take it one step further and make homemade tomato sauce. A follower of...

Beetroot Hummus Dip

Beetroot Hummus Dip

I thought the taste of beetroot would overpower the flavours of the classic hummus, but my boys and I agree we much prefer the slightly sweeter taste of beetroot hummus. The hot pink colour makes a bright addition to any plate or rainbow bowl, and is a delicious...

Pin It on Pinterest

Share This