Cheesier Cashew Cream Cheese
I like to make this cream cheese when I want a more robust, complex flavor to use as a dip or a spread or for any application where the cream cheese is the star.
Servings: 8 1/4 cup servings
- 1 1/2 cups raw cashews
- 3 tablespoons fresh lemon juice
- 1 tablespoon white soy miso
- 1 large clove garlic
- 1/2-3/4 cup filtered water
In a high-powered blender like a Vitamix, combine cashews, lemon juice, miso, and garlic.
Slowly pour in water and continue to blend until you have the desired consistency. Scrape down sides to assure all of the cashews are thoroughly blended, and the mixture is smooth and creamy. For a thicker cheese, use less water. Keep in mind the cheese will thicken while it is chilling in the refrigerator.
Transfer to a glass bowl and refrigerate until chilled or use immediately.
Calories: 140kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 83mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 9mg | Iron: 2mg