Cashew Cream Cheese

Cashews have a slightly sweet flavor to them. They cream up beautifully and can be flavored to meet the profile you’re looking for. I use this as the base of my recipe. You can add herbs, nutritional yeast for a cheddar flavor, or dates for sweetness. It spreads easily and can also be used a filling or dip. This whips up in seconds and can store in the fridge for about 4-5 days. Make less if you feel you aren’t going to use it all. I find that using less can sometimes make it hard to blend in my Vitamix. If you want to create a sour cream with this, simply add more water and/or more lemon juice. It thins out easily and can be used wherever sour cream is called for.

This blends up smoothly in a high-speed blender like a Vitamix, but can be done in a food processor or other blender too. You might not achieve the same consistency. I’d try a food processor over a less powerful blender. This might even work better if you wanted to cut the recipe in half.

I have made it as the filling for a raw fruit tart:

The filling of balsamic dates:

The topping of enchiladas:

A topping for an easy appetizer with cucumbers:

Vegan/Gluten Free Lasagna:

Ingredients:

• 2 cups Raw Cashews, soaked for about 4 hours (or 8)
• 2 1/2 tbsp Lemon Juice
• Water, about 1/4 cup
• Pinch of salt
  

  Soaked Raw Cashews vs Dry

Instructions:

1. Drain soaked cashews and place into a good blender, like a Vitamix
2. Add pinch of salt, lemon juice, and turn on blender, adding in water until you reach a thick, yet spreadable consistency.
3. If you add more water, you will turn this into a cashew sour cream. If you’d like it more tart, simply add a little more lemon juice.
   

   Cashew Cream Cheese vs Cashew Sour Cream

4. If you’d like to change the flavor profile-simply add in some fresh herbs like basil, chives, or nutrition yeast. This is very adaptable.
5. To assemble cucumber appetizers, you can mix some fresh chives into the cashew base and place into a ziploc bag. Cut a small piece off the corner. Use to pipe cream onto cucumbers and top with scallions or chives. Capers would go well too!

Nutritional Benefits:

• Dairy-free, reduces inflammation caused by dairy
• Good source of protein and healthy fats
• Great source of maganese and magnesium; good for strong bone development and continued health
• low glycemic

3.5 from 2 reviews

Cashew Cream Cheese

 

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Prep time

2 mins

Total time

2 mins

 

Raw cashew cream or cashew sour cream

Author: www.gardenfreshfoodie.com

Recipe type: Cheese

Cuisine: Raw

Serves: 1¾ cup

Ingredients

• 2 cups Raw Cashews, soaked for about 4 hours (or 8)
• 2½ tbsp Lemon Juice
• Water, about ¼ cup
• Pinch of salt
• Soaked Raw Cashews vs Dry

Instructions

1. Drain soaked cashews and place into a good blender, like a Vitamix
2. Add pinch of salt, lemon juice, and turn on blender, adding in water until you reach a thick, yet spreadable consistency.
3. If you add more water, you will turn this into a cashew sour cream. If you'd like it more tart, simply add a little more lemon juice.
4. If you'd like to change the flavor profile-simply add in some fresh herbs like basil, chives, or nutrition yeast. This is very adaptable.
5. To assemble cucumber appetizers, you can mix some fresh chives into the cashew base and place into a ziploc bag. Cut a small piece off the corner. Use to pipe cream onto cucumbers and top with scallions or chives. Capers would go well too!

3.3.3070