VEGAN CREAM CHEESE
Saturday, November 16, 2019
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VEGAN CREAM CHEESE
Spreadable homemade dairy free vegan cream cheese made with cashews. Use this easy cultured vegan cream cheese on bagels, in sandwiches, and for cream cheese frosting!
INGREDIENTS
1 cup raw cashews
¼ cup coconut cream
1/8 cup water
1 tablespoon plain nondairy yogurt (Kite Hill recommended)
sea salt to taste
INSTRUCTIONS
Place the cashews in a bowl and cover with water. Cover and let soak at room temperature for 6 hours or overnight. Drain and rinse.
Place the soaked cashews, coconut cream and water in a blender. Blend until very smooth and creamy, which may take a few minutes or more depending on your blender. Add the yogurt and blend to combine. Season to taste with salt.
Transfer to a clean small glass storage container and cover.
Let the cream cheese sit at room temperature to culture for about 24 hours. During this time the cream cheese will thicken slightly and develop a tangy flavor. Chill for at least two hours in the refrigerator.
Store your vegan cream cheese covered in the refrigerator.
NOTES
This vegan cream cheese lasts about a week in the refrigerator.
I add the yogurt last to avoid killing the cultures if the blender heats up.
Nutrition Information: YIELD: 10 SERVING SIZE: 1/10 recipe
Amount Per Serving: CALORIES: 99 TOTAL FAT: 7g SATURATED FAT: 2g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 0mg SODIUM: 63mg CARBOHYDRATES: 8g FIBER: 0g SUGAR: 5g PROTEIN: 3g
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