Vegan Cashew Cream Cheese Vegan Cashew Cream Cheese

Vegan Cashew Cream Cheese

Votes: 1
Rating: 5
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Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Vegan Cashew Cream Cheese
Serves
Serves
5
5
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
5min
5min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Vegan Cashew Cream Cheese
Serves
Serves
5
5
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
5min
5min

Cream cheese is just one of those things. There’s just something about it that can’t really be replaced by peanut butter or jam. It’s in a category of it’s own.

But ‘real’ cream cheese isn’t exactly great for you. Very luckily for those of us that love healthy lifestyles but also love the unique experience of this classic rich and creamy spread, raw recipe genius Amie Sue has come up with this super easy, dairy-free version that will have your mouth watering.

Cashews are the perfect nut for making spreads. The nutritional yeast and the lemon add to that ineffable subtle tanginess of traditional cream cheese, but with all natural goodness!

Cream cheese is just one of those things. There’s just something about it that can’t really be replaced by peanut butter or jam. It’s in a category of it’s own.

But ‘real’ cream cheese isn’t exactly great for you. Very luckily for those of us that love healthy lifestyles but also love the unique experience of this classic rich and creamy spread, raw recipe genius Amie Sue has come up with this super easy, dairy-free version that will have your mouth watering.

Cashews are the perfect nut for making spreads. The nutritional yeast and the lemon add to that ineffable subtle tanginess of traditional cream cheese, but with all natural goodness!

Ingredients
Servings:
Units:
Directions
Prep
5 min
Total
8 min
  1. Place 5 cups of water in a large bowl and add the cashews. Soak for at least 2 hours.
  2. After soaking the cashews, drain and discard the soak water. Place the cashews in a high-powered blender.
  3. Add the lemon juice, nutritional yeast and onion granules. If using the cashew cream for something sweet, omit the nutritional yeast and onion granules.
  4. Blend on high until the cream cheese is smooth and creamy. Depending on the blender, this can take anywhere from 1-3 minutes.
  5. Store in an airtight container in the fridge for 3-5 days.
  6. Serve with bread or crackers, or use as you would any other flavorful cream cheese.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Cashew-Cream-Cheese-Ftr-638x315

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Votes: 1
Rating: 5
You:
Rate this recipe!
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Amie Sue

Chef: 

I am a certified raw food chef but my real training takes place daily in my home kitchen where I unleash my passion for preparing healthy dishes. I love to experiment and share my recipes with others, I hope you join me!

 

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