Cashew Cream Cheese
This recipe makes about 1 cup of cream cheese. A serving size is 2 tablespoons
Ingredients
- 1 cup (150 g) raw cashews
- ½ cup (120 g) plain soy yogurt
- ¾ teaspoon salt
- Fresh lemon juice
Instructions
- Soak the cashews in water overnight (8 hours) in a covered container in the fridge.
- In the morning, drain the cashews, rinse, and drain again. Place the cashews, yogurt, and salt in a food processor or high-speed blender and process until smooth.
- Transfer to a small bowl or jaw and cover. Refrigerate for at least 24 hours to ripen.
- To serve, add lemon juice to taste.
Notes
Recipe from The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com