Vegan Cream Cheese
Cashew cream cheese is the perfect homemade dairy-free option. It's tangy, creamy, spreadable and whips up in about 5 minutes. Lasts all week in the fridge.
Servings: 6 servings
Ingredients
- 1 cup raw cashews soaked
- 1 Tablespoons refined coconut oil
- 3-5 Tablespoons fresh squeezed lemon juice see note
- ½ teaspoon Himalayan pink salt
Instructions
- Soak the cashews, then add them to a food processor or high-speed blender with the oil, lemon juice, and salt.
- Blend for 5-8 mins to achieve a creamy texture. Stop the blender or processor and scrape down the sides 2-3 times during blending.
- Taste and add more lemon juice or salt as needed.
- Place in an airtight container and store in the fridge for up to 5 days.
Notes
- Lemon juice: Depending on how citrusy your lemons are, you may need to use more or less juice. Start with 3 Tablespoons and add more as needed to make the cream cheese tangy.
- Adding water: For a thinner, more whipped cashew cream cheese, add 2-3 Tablespoons of water to the cream cheese after blending. Pulse a few times to mix in the water.
Nutrition
Serving: 1serving | Calories: 28kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 2g
