Vegan Cream Cheese with Cashews
This vegan cream cheese with cashews is one of my favorite vegan cheese recipes. It’s super easy to make, incredibly creamy, and so garlicky. Kiss your dairy products goodbye and say hello to this delicious vegan cream cheese cheese alternative with garlic and fresh herbs!
I decided to make vegan cream cheese with fresh herbs and garlic, but of course you can also make a plain version. When I first started experimenting with nut cheese, I just couldn’t believe that you would end up with something this creamy! I mean it’s completely dairy-free and still tastes so much like regular cream cheese…
Ingredients :
- 1 1/2 cups cashews
- 4 tablespoons unsweetened soy yogurt
- 1 clove of garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon dried herbes de Provence
- 3 tablespoons fresh chives, cut into rings
- 2 tablespoons cress
- black pepper, to taste
Instructions :
- Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
- Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
- Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.
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