Cashew Cream Cheese Recipes

CASHEW CREAM CHEESE

Steps:

• Add the soaked cashews, oil, lemon juice, and salt to a food processor.
• Blend for 5-8 mins to achieve a creamy texture. Stop the processor and scrape down the sides 2-3 times during blending.
• Taste and add more lemon juice or salt as needed.
• Place in an airtight container and store in the fridge for up to 5 days.

VEGAN CASHEW CREAM CHEESE

Steps:

• Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
• Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
• Serve right away or let chill in the refrigerator before serving.

LAST-MINUTE VEGAN CASHEW CREAM CHEESE

Steps:

• Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
• Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
• Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

CASHEW CHEESE

Steps:

• Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

VEGAN CREAM CHEESE

Steps:

• Place the cashews in a large bowl and cover with water. Cover the bowl with wrap 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 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.

RAW CASHEW CREAM CHEESE

Steps:

• Soak cashews for 4-12 hours. Drain, rinse, and drain again.
• In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
• Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
• Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
• In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
• Keep refrigerated.