Craving creamy, dreamy vegan cream cheeze? Look no further than homemade cashew cream cheeze! This surprisingly simple recipe transforms soaked cashews into a tangy, rich spread perfect for bagels, crackers, or veggie wraps. The secret lies in the magic of soaking the cashews to achieve that perfect smooth texture. A few simple seasonings and a high-speed blender are all you need to create a healthier, plant-based alternative to traditional cream cheese. So ditch the dairy and treat yourself to a delicious, guilt-free indulgence!
**Yields:** Approximately 1 ½ cups
**Prep time:** 10 minutes
**Soak time:** At least 4 hours, preferably overnight
Ingredients:
* 1 ½ cups raw cashews
* ½ cup water (more if needed)
* ¼ cup nutritional yeast (for cheesy flavor)
* 2 tablespoons lemon juice (or apple cider vinegar for a milder taste)
* 1 tablespoon olive oil or avocado oil
* 1 teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon salt (or to taste)
* ¼ teaspoon black salt (kala namak, optional, for eggy flavor)
Instructions:
1. **Soak the cashews:** Rinse the cashews and place them in a bowl covered with at least 2 cups of boiling water. Let them soak for at least 4 hours, or preferably overnight. This will make them much creamier. Drain the cashews well before blending.
2. **Combine ingredients:** Add the drained cashews, water, nutritional yeast, lemon juice, oil, garlic powder, onion powder, salt, and black salt (if using) to your high-speed blender or food processor.
3. **Blend:** Blend on high speed until completely smooth and creamy. Scrape down the sides as needed. If the mixture is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
4. **Taste and adjust:** Taste the cream cheese and adjust the seasonings as needed. You might want to add more lemon juice for tanginess, salt for saltiness, or nutritional yeast for cheesiness.
5. **Store:** Transfer the cashew cream cheese to an airtight container and refrigerate for at least 30 minutes to allow it to firm up. It will keep in the refrigerator for up to a week.
**Tips and variations:**
* **For a richer flavor:** Use roasted cashews instead of raw cashews. Roast them at 350°F (175°C) for about 10-15 minutes, or until lightly browned.
* **Add herbs:** Incorporate fresh herbs like chives, dill, or parsley for extra flavor.
* **Spice it up:** Add a pinch of red pepper flakes for a spicy kick.
* **Make it sweeter:** Add a tablespoon or two of maple syrup or agave nectar for a sweeter cream cheese. This is great for fruit spreads.
Enjoy your homemade vegan cashew cream cheese! It's incredibly versatile and delicious.
Comments