Slices of toast topped with cashew cream cheese made with Navitas Organics Cashew Nuts, topped with various fruit and seasoning toppings.

Cashew Cream Cheese Recipe

Super creamy and spreadable, this miraculous cheese is both dairy- and soy-free, and full of healthy plant-based fats.

INGREDIENTS

2 Cups Navitas Organics Cashews, soaked in water overnight
1 tsp Sunflower Lecithin Granules* (optional)
3 Tbsp Apple Cider Vinegar
1 Tbsp fresh Lemon Juice
1 tsp Sea Salt
3 Tbsp Coconut Oil, melted

DIRECTIONS

Drain and rinse the cashews, then place in a food processor. Add the lecithin and process for 3-4 minutes, stopping the machine and scraping down the sides as needed until a paste has formed. Add the vinegar, lemon juice and salt, and process for 2-3 minutes longer into a smooth whip. While the machine is running. add the coconut oil and process briefly to blend. Stop the machine and scrape the contents with a silicone spatula into a resealable container. Cover and refrigerate overnight to let the cheese firm up before serving.

Refrigerated Cashew Cream Cheese will keep for up to 2 weeks.

 

Submitted by Julie Morris

star
Image of Cashew Cream Cheese Recipe

Servings

2 cups

Super creamy and spreadable, this miraculous cheese is both dairy- and soy-free, and full of healthy plant-based fats.

Ingredients

Rated 5.0 stars by 1 users
Select the stars to rate this recipe.

Directions

  1. Drain and rinse the cashews, then place in a food processor. Add the vinegar, lemon juice and salt, and process for 2-3 minutes into a smooth whip.

  2. While the machine is running. add the coconut oil and process briefly to blend. Stop the machine and scrape the contents with a silicone spatula into a resealable container.

  3. Cover and refrigerate overnight to let the cheese firm up before serving. Refrigerated cashew cream cheese will keep for up to two weeks.