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Cashew Cream Cheese Recipe
Super creamy and spreadable, this miraculous cheese is both dairy- and soy-free, and full of healthy plant-based fats.
INGREDIENTS2 Cups Navitas Organics Cashews, soaked in water overnight |
DIRECTIONSDrain 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 |
Super creamy and spreadable, this miraculous cheese is both dairy- and soy-free, and full of healthy plant-based fats.
Ingredients
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2 cups Navitas Organics Cashew Nuts, soaked in water overnight
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 vinegar, lemon juice and salt, and process for 2-3 minutes 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 two weeks.