VEGAN CREAM CHEESE RECIPE

Vegan Cream Cheese Recipe image

Provided by Peggie

Number Of Ingredients 7

1 1/2 cups (225g) Raw Cashews (soaked in hot water for 1 hour)*
2 tablespoon lemon juice
1/2 cup (120-ml) coconut cream
1 teaspoon white vinegar
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon dried dill, optional

Steps:

Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, salt and onion powder and blend. If you have a stick attachment with your blender then use this to push the cream cheese down onto the blades making it easier to blend. If you don't have a stick attachment then stop regularly and scrape down the sides and give it a stir and then continue until it's very smooth. Transfer the blended mix to a bowl and then add in the dried dill and stir or whisk it in.* Your cream cheese is now ready to use. Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it. NOTES *Weigh the cashews for the most accurate result in this recipe since cup sizes can differ around the world. *I place the cashews into a bowl and then pour boiling water from the kettle over them. Then just cover with a cloth and leave for an hour to soak. *The dried dill is an optional add on, but it adds a lot of delicious flavor so is recommended. You could use dried chives or dried basil instead (in the same quantity).