This new Vegan Cream Cheese recipe is amazing. It is incredibly thick, whipped and airy, lush, has the tang you seek, is delicious on its own and versatile.
Have it as is or add your favorite herbs and spices or even berries, one could make tons of flavors. You can even heat it up and make it a thick gooey cheese or use it as you would anywhere cream cheese is called for. I imagine it'll make a gorgeous frosting and will try it soon enough. In the mean time, you'll adore this recipe. Tastes amazing, love the consistency "perfect" says Gerald, super creamy and thick.
Ingredients:
1/2 Cup Cashews (soaked overnight)
1/4 Cup Water; Divided
2 Tbsp Coconut Oil or Coconut Butter
1 Tbsp Nutritional Yeast
1-2 Tbsp Lemon or Lime Juice (depending or tartness desired, I did 2)
1/4 tsp Salt
3 tsp Arrowroot Starch (or preferred)
Peaceful Preparation:
Tips:
1/2 Cup Cashews (soaked overnight)
1/4 Cup Water; Divided
2 Tbsp Coconut Oil or Coconut Butter
1 Tbsp Nutritional Yeast
1-2 Tbsp Lemon or Lime Juice (depending or tartness desired, I did 2)
1/4 tsp Salt
3 tsp Arrowroot Starch (or preferred)
Peaceful Preparation:
- Combine the cashews, 2 tbsp of the water, coconut oil or coconut butter in a food processor and process until smooth.
- Add the starch to the remaining water, mix into a slurry pour it in the food processor with the nutritional yeast and salt. Mix until incredibly smooth.
- Use a hand held mixer and mix on low for 5 minutes, this makes it extra whipped and airy but is optional.
- Transfer to a container, refrigerate for 2-4 hours or until firm. Use as you would use cream cheese. Store in the fridge for about a week.
Tips:
- Soak cashews in hot water for 10+ minutes to save time if needed.
- Preferably use raw cashews.
- Omit the nutritional yeast or salt if they aren't in your diet.
