Besides having to soak the cashews for 15 minutes, it takes about 5 minutes to make this recipe. This is convenient, especially if you love cream cheese and would like to make a vegan alternative on a regular basis.
1 1/2 Cups Raw Cashews
2 Tablespoons Nutritional Yeast
1 Tablespoon Lemon Juice
1 Teaspoon Organic Apple Cider Vinegar (ACV)
1 Tablespoon Dijon Mustard
1 Teaspoon Sea Salt
1 Cup Almond Milk (Cashew Milk or Filtered Water can be used as well)
Optional: 1 Pinch of Organic Sugar (Xylitol, Cane or Coconut)
1. Soak the raw cashews in boiled filtered water for 15-20 minutes
2. Add the soaked cashews to your blender (I used a Nutribullet)
3. Add the rest of the ingredients to the blender and blend until thick and creamy (about 1-2 minutes)
You can have it right away or put it in the fridge to cool and thicken even more.
Cashew Cream can be used as a spread, a veggie dip, in a rosé pasta sauce, and in many other recipes that cream cheese is used in.
Keep your cashew cream cheese refrigerated in an air-tight glass jar and use within a week.