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Cashew Cream Cheese

This cream cheese is easy to whip up, but should be made at least 6 hours in advance (or the day before) of when you want to eat it so that it has time to chill and firm up.  You can spread it, as is, on a bagel, or add your favorite seasonings to make a delicious spread for crackers and chips.

Servings 1 cup
Author www.lafujimama.com

Ingredients

  • 1 cup raw cashews
  • 2 cups boiling water
  • 2 tablespoons cold water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon maple syrup
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon fine grain sea salt

Instructions

  1. Place the cashews in a small bowl and cover them with the boiling water.  Let them soak for 30 minutes.

  2. Drain the cashews, then place them in a high-powered blender or food processor with the 2 tablespoons of cold water and the remaining ingredients.  Blend until very smooth.  Pour into airtight containers and refrigerate for at least 6 hours, or overnight, to allow the cream cheese to chill and firm up.  Store in the refrigerator.

Recipe Notes

You can dress this cream cheese up however you wish!  Stir in some taco seasoning or ranch dressing seasoning, make it a sweet spread by using more maple syrup and adding some cinnamon and a pinch of nutmeg, thin it out a bit by blending in some nutmilk to make more of a dip instead of a spread . . . the sky is the limit!