Cashew–Lemon Vegan Cream Cheese
Smooth, tangy cashew cream cheese you can whip up fast—blend soaked cashews with lemon and cider vinegar for a versatile dairy-free spread.
Preparation: 35 mins
Servings: 16
Instructions
Step 1: Soak the cashews
Place the cashews in a microwave-safe bowl and cover with water. Microwave for 2 minutes, then let sit for 20 minutes. Drain well.
Step 2: Load the processor
Add drained cashews, lemon juice, apple cider vinegar, salt, and 2 tbsp water to a food processor.
Step 3: Blend until creamy
Process, scraping down the sides as needed, until smooth and spreadable. If too thick, add more water 1 tbsp at a time 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 (soaked)
- 2–4 tbsp of water
- 1 tbsp of lemon juice
- 2 tsp of apple cider vinegar
- ¼ tsp of salt
Nutritional Info
per serving
- Calories:
- 54kcal
- Protein:
- 1.7g
- Carbs:
- 2.8g
- Fat:
- 4.1g