Easy Vegan Cashew Cream Cheese
Yummy vegan alternative to soft cheese. Made with whole ingredients and super yummy
- 140 g cashews 1 cup
- 3 tbsp lemon juice about 1 lemon
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- 1 clove garlic
- 1 tsp Dijon mustard
Soak cashews in water for 6 hours, or soak in boiling water for 1 hour. Drain.
Add all ingredients into a blender and blend. Keep pushing down the sides to ensure all is blended up well
You might need to blend 3-4 times depending on the strength of your blender.
When you are happy with the consistency, put the cream cheese into an airtight container and keep in the fridge.
- Keep in fridge for up to a week
- Add other flavours such as herbs or smoked paprika for a different flavoured cheese.
Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 96mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg