Vegan Cashew Cream Cheese

Name: Vegan Cashew Cream Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup raw cashews, (softened (see below)); 2 tablespoons refined coconut oil; 1 tablespoon lemon juice; 1 tablespoon apple cider vinegar; 2 teaspoons white miso paste; 1/4 teaspoons salt (or to taste)

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 8

Cost: $2.87 /serving

Author : Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

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1 cup raw cashews, (softened (see below))2 tablespoons refined coconut oil1 tablespoon lemon juice1 tablespoon apple cider vinegar2 teaspoons white miso paste1/4 teaspoons salt (or to taste)

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Instructions

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Step 1

You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

Step 2

Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.

Step 3

Pour the cream cheese into a small dish, and smooth the top with a spatula. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.