VEGAN CREAM CHEESE

Name: VEGAN CREAM CHEESE
Prep time: 15 min
Total time: 15 min
Ingredients: 1 + 1/2 cup raw cashews; 1/2 cup water; 3 tablespoons lemon juice (about 2 – 3 small lemons); 1 teaspoon apple cider vinegar; 1/4 – 1/2 teaspoon mineral salt; 3 tablespoons fresh chives, chopped; 1 small jalapeno, seeds removed and minced

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Author : Julie | The Simple Veganista

vegan cream cheese cashew cream cheese

Ingredients

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1 + 1/2 cup raw cashews1/2 cup water3 tablespoons lemon juice (about 2 – 3 small lemons)1 teaspoon apple cider vinegar1/4 – 1/2 teaspoon mineral salt3 tablespoons fresh chives, chopped1 small jalapeno, seeds removed and minced

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Instructions

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Step 1

Cover cashews with hot water and soak for 5 – 10 minutes. Alternately, cover with at least 2 inches of cool water and soak for 2 – 3 hours. Drain and rinse cashews before using. Soaking will aid in digestion and help make the cashews super creamy.

Step 2

Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them.

Step 3

Enjoy right away or let chill in the refrigerator before serving.

Step 4

Makes about 1 cup.

Step 5

Leftovers will keep for 5 – 6 days in the refrigerator. For longer storage, it will keep in the freezer for up to 2 months. Let thaw in the refrigerator before using.