Easy Cashew Cream Cheese
Whip this creamy spread up in no time and enjoy as a snack on bread or crackers.
Equipment
- Blender
Ingredients
- 250 g cashew nuts soaked overnight (min. 8 hours)
- 2 tbsp nutritional yeast flakes
- 1 tbsp lemon juice
- 2 cloves garlic
- 1 pinch salt and pepper to taste
- 1 tbsp water
- 1 bunch freshly chopped chives
Instructions
Preparation in advance
- Soak the cashews overnight in water for at least 8 hours. Add enough water to generously cover the cashews.
Combining the ingredients
- Discard the soaking water and rinse the cashews well with fresh tap water.
- Add the cashews and all other ingredients (except the fresh chives) into a blender or food processor with a mixing blade. Pulse or mix on high setting.
- You may need to stop in between and scrape the mixture down from the sides with a spatula until all ingredients are incorporated and the mixture is smooth.
- Taste the mixture and add a little more lemon juice, garlic, or salt and pepper according to your taste.
- If the mixture is too thick, add a small amount of water at a time then continue to pulse. Be careful not to add too much water, you don’t want your cream cheese to be too runny.
- Scoop the mixture out of the blender and into a mixing bowl. Mix in the fresh chopped chives using the spatula.
- Serve right away with bread or crackers, or press the mixture into a bowl or a container with a lid and refrigerate. It should keep for up to 3 days in the fridge.
Video
Notes
- Quick version: If you don’t have enough time to soak overnight, pour boiling water over the cashews and let sit for 2 hours, drain, then use.
- Replace the fresh chives with other fresh herbs of your choice such as basil, coriander or parsley.