Versatile Cashew Cream Cheese
This recipe for cashew cream cheese is ubiquitous throughout the plant-based community. It is such a versatile recipe you can use it to create a variety of unrelated dishes. I keep a bowl of this in my fridge at all times. There seems to be no end to the things you can do with this simple, super-yummy recipe. I love to thin it a little by whisking in a little water to create a delightful dip for fresh apple slices, one of my favorite snacks!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Cooking Basics, Quick & Easy, Sauces/Condiments
Cuisine: American, Fusion, World
Keyword: cashew, cream cheese, vegan
Servings: 8 1/4 cup servings
Calories: 134kcal
Versatile Cashew Cream Cheese
- 1 1/2 cups raw cashews
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2-2/3 cups filtered water
Combine cashews, salt, and lemon juice in Vitamix.
Add enough filtered water to achieve the desired consistency. The thicker you want your cheese, the less water you need to use.
Refrigerate until firm or use at once.
Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 165mg | Sugar: 1g | Vitamin C: 2.3mg | Calcium: 9mg | Iron: 1.6mg