Friday, 28 July 2017

Cashew Cream Cheese

This is a great dairy free alternative to cream cheese. It works equally well as a sandwich spread, as a dip for veggies or as a fun topping to pasta dishes and more. It's made from cashew nuts which are rich in healthy fats and minerals like zinc, magnesium and copper. Don't forget to soak the cashews before blending, as skipping this step won't make the "cheese" smooth enough. I'm completely obsessed with dill, so I used lots of dill with the addition of chives in my cream cheese. Basil would also taste lovely, on its own or maybe along with thyme or oregano.

Have a great weekend!

Cashew Cream Cheese
1 Bowl

1 3/4 cup (4 dl) cashew nuts
1 lemon, squeezed
1/2-1 tsp herbal salt
1/2 tsp black pepper
1/3 cup (3/4 dl) oat milk (or other unsweetened non-dairy milk)
1 tsp apple cider vinegar
2-3 tbsp finely chopped herbs (I used dill and chives)

1. Soak the cashew nuts in a bowl of water for 4 hours or over-night. Then rinse them thoroughly.
2. Blend the nuts, lemon juice, salt, pepper, plant milk and apple cider vinegar in a food processor or high speed blender (like Vitamix)*. Continue blending for several minutes, until completely smooth.
3. Stir in the herbs. Keep in the fridge until serving.

* Please note that it's best to use a food processor if you don't have a high speed blender. In a regular blender the cashews won't get smooth enough.

1 comment:

  1. i was looking for something new healthy and delicious but every time i started looking for it came out seperately. this recipe seems to be just it. thank you for posting