Cashew–Lemon Vegan Cream Cheese
A smooth, tangy and spreadable vegan cream cheese made from soaked cashews, lemon juice and apple cider vinegar. It is quick to blend and perfect for smearing on bagels or toast.
Instructions
Step 1: Soak the cashews
Place the raw cashews in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes to soften, then drain well.
Step 2: Load the processor
Add the drained cashews, lemon juice, apple cider vinegar, salt and 2 tbsp of the water to a food processor or high-speed blender.
Step 3: Blend until creamy
Process until smooth and spreadable, scraping down the sides as needed. If the mixture is too thick, add the remaining 1 tbsp of water and blend again.
Step 4: Season and adjust
Taste and adjust salt or acidity to preference. Blend briefly to combine.
Step 5: Chill and store
Transfer to a lidded container and refrigerate until cool and set, about 30 minutes. Keep covered in the fridge for 3–5 days.
Ingredients
- 1 cup of raw cashews
- 3 tbsp of water
- 1 tbsp of lemon juice
- 2 tsp of apple cider vinegar
- ½ tsp of salt
Nutritional Info
per serving
- Calories:
- 50kcal
- Protein:
- 1.5g
- Carbs:
- 3g
- Fat:
- 4g