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Vegan cashew cream cheese

Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved

  • Prep: 15 mins
    plus soaking and chilling, No cook
  • Makes 400g
  • Easy
  • Makes 400g
  • Easy
  • Calories 124
  • Carbohydrates 4
  • Saturated Fat 2
  • Sugar 1
  • Protein 5
  • Fat 9
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 124
  • Carbohydrates 4
  • Saturated Fat 2
  • Sugar 1
  • Protein 5
  • Fat 9
  • Fibre 1
  • Salt 0.3

Ingredients

  • 250g cashews
  • 2 tbsp nutritional yeast
  • juice 1 lemon
  • a few chives, chopped (optional)

Method

  1. Place the cashews in a large bowl and cover with water. Cover the bowl with cling film and leave to soak overnight or for at least 4 hrs.

  2. Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.

  3. Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover with cling film and place in the fridge 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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