Last-Minute Vegan Cashew Cream Cheese
Description
For vegan cashew cream cheese in a snap with no soaking, try this last-minute recipe and spread it on bread or crackers or use it as a dip.
Ingredients
•
2 cups unsalted raw cashews
•
1 clove garlic
•
1 lemon, juiced
•
1 1/2 cups water
•
1 teaspoon nutritional yeast
•
1 pinch salt
Directions
1
Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
2
Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
3
Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.