Savor in the velvety goodness of homemade vegan cream cheese, crafted with cashews, zesty lemon, and nutritional yeast. Have this delicious cream cheese on bagels, crackers, sandwiches or use in your favorite recipes.
Ingredients
1 cup Raw Cashews, soaked overnight or for at least 4 hours
2 Tablespoons Lemon Juice
2 Tablespoons Nutritional Yeast
1/4 tsp Salt (to taste)
1/4 cup Water
Instructions
Drain the soaked cashews and rinse them under cold water.
In a food processor or high-speed blender, combine the cashews, lemon juice, nutritional yeast, salt, and water. (start with 3 Tablespoons of water for thicker cream cheese)
Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
Transfer the cream cheese to a container and refrigerate for at least 1 hour to allow it to firm up before serving.
Note: for a thicker cream cheese start with 3 Tablespoons of water and adjust as needed.
Note: I soak my cashews in the fridge for a few days for an even creamier texture.
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