This cashew cream cheese has an onion flavor, but you can add to it if you’d like. It will smooth out eventually.Ĭhop the chives into small pieces and mix them into the cream cheese. This will likely require that you stop and scrape down the sides of the food processor several times.
Leave for 20 minutes, then drain the water.Īdd all ingredients (except the chives) to a food processor and blend until smooth. Make sure the water covers the cashews completely, then place a plate upside down over the bowl. Use it immediately, or transfer to an airtight container and store in the refrigerator for up to five. Puree, adding more water as needed, until you achieve a smooth, pourable sauce. Its a great paleo, dairy-free, and vegan. Place them in a blender along with 3/4 cup fresh water, lemon juice, and the salt. Vegan cashew cheese is essentially soaked cashews that are blended to form a texture similar to cream cheese. I just boil water in my electric kettle, then pour it over the cashews in a bowl. When ready to make the cashew cream, drain and rinse the cashews. Instead of soaking them for several hours at room temperature, you can use boiled water. In order to make this cream cheese nice and smooth, you’ll want to soak your cashews. Making this vegan cashew cream cheese is super easy! *Scroll down to the recipe card for quantities and instructions. They have a fairly neutral taste, so they are great for achieving a creamy texture while mixing well with a variety of flavors.
Since going vegan, I have realized how incredibly versatile cashews are! They are perfect for spreads, dips, and sauces (such as this plant-based cheese sauce).
It has a savory onion flavour that is perfect on a toasted bagel, with crackers, or as a veggie dip! This cashew cream cheese is vegan and oil-free.
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