Cashew Cream Cheese
From Scratch: Cashew Cream Cheese
5-7
NOTE! You will need to soak cashews overnight for the creamiest of consistency and plan to have a blender on hand.
Ingredients
- raw, unsalted cashews soaked in water or veggie broth, overnight
- coconut milk or coconut cream, 2 tbsp + some reserved to adjust flavor
- to season: salt, pepper, nutritional yeast
- water or broth, reserved on side if needed to liquify the spread more
Directions
Drain soaked cashews leaving just a small amount
Add cashews to a blender along with coconut milk or cream, plus a generous pinch of salt, sprinkle of pepper, and a tbsp or so of nutritional yeast.
Blend it all up, give it a taste test and adjust. If consistency seems thick, add 2 tbsp of water at a time. You want to achieve a creamy, smooth, and spreadable texture.
This makes a bulk batch to hold you over for the week. Pack up your cashew cream cheese and enjoy on your favorite breakfast breads.