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 - Easy
Nutrition per serving
- kcal 124
- fat 9g
- saturates 2g
- carbs 4g
- sugars 1g
- fibre 1g
- protein 5g
- salt 0.3g
Ingredients
- 250g cashews
- 2 tbsp nutritional yeast
- juice 1 lemon
- a few chives, chopped (optional)
Method
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.
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.
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.
