Ingredients
200 g Cashew Nuts (1 3/4 cups)
150 g Soy yogurt (4 tbsp)
20g nutritional yeast (3 tbsp)
1 tsp apple cidre vinegar
1 tsp lemon juice
3 tbsp olive oil
Water as needed
1 pinch garlic powder
Salt & pepper to season
Instructions
Soak the cashews for several hours or overnight before making this recipe.
Add the cashews, together with the other ingredients (except the water), to your blender. I like to add the water slowly until the cashew cream cheese reaches the texture I am looking for.
Once you are satisfied with the texture of your cashew cream cheese, check for seasoning.
Notes
You can add other ingredients, such as herbs (fresh oregano or chives), to the blender to add flavor to the cashew cream cheese.
For storage, add the cashew cream cheese to an air-tight container and store it in the fridge. You can also freeze your leftovers if you want to store the cheese for longer.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Cuisine: American
- Diet: Vegan