Ingredients for Cashew Cream Cheese From Artisan Vegan Cheese
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How to Make Cashew Cream Cheese From Artisan Vegan Cheese
- Soak 1 cup raw cashews in hot water for at least 30 minutes, or until softened. Drain well.
- Combine the soaked cashews, 1/2 cup water, 2 tablespoons lemon juice, 1/4 cup nutritional yeast, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and 1/4 teaspoon garlic powder in a high-speed blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. Add more water, 1 tablespoon at a time, if needed to reach desired consistency.
- Transfer the cashew cream cheese to a glass bowl, cover, and let it sit at room temperature for 24-48 hours to allow the flavors to meld.
- For a spreadable cream cheese, cover and refrigerate for at least 2 hours before serving. It will thicken as it chills.
- For a firmer block cheese (like cream cheese sold in blocks), line a fine-mesh sieve with cheesecloth. Pour the cashew cream cheese into the lined sieve. Place a weight (e.g., a bowl filled with water) on top and let it drain in the refrigerator for 24 hours. This will remove excess liquid, leading to a firmer texture.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
60g
Fat
128g
Carbs
30g
