Here’s a simple vegan cream cheese recipe you can spread on toast, stir it into pasta, or use as a veggie dip!
1 cup cashews
2 tbsp nutritional yeast
Juice 1 lemon
1 tbsp water
1/4 tsp sea salt
1. Place the cashews in a large bowl with hot boiled water for 30 minutes to soften. You can also soak in cool water for at least 4 hours if you prefer.
2. Drain and rinse the cashews then add them to a food processor or blender with the nutritional yeast, lemon juice, salt and water. Blend until very smooth. You may need to scrape the sides as you go.
3. Transfer the cashew cheese to a dish or bowl and cover the bowl and refrigerate for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.
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