Use it in baking, like this Persimmon Ricotta Scones.Serve with a platter of fruit and slices of bread. Smear on crackers and bagels (sweet or savory).You can use this vegan version anywhere dairy cream cheese is called for. Let thaw in the refrigerator for 24 hours before using. Freezer: This cashew cream cheese can be kept in the freezer, in a freezer-safe container, for up to 2 months.Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.Serve right away or keep in the refrigerator to chill and thicken even more. Once done, taste for flavor, adding more lemon or apple cider vinegar for more tang. You may need to stop and scrape down the sides every now and then. Add the ingredients to the blender cup and process until creamy. Drain well and give a good rinse before using. Soaking also aids in digestion and is good for those with sensitivities. Cashews don’t need any longer than 3 hours to soak but will be fine if soaked overnight. Alternately, soak them for 2 – 3 hours in cool water. Soften the cashews by soaking them in hot water for 10 minutes. Making vegan cream cheese only takes a few simple steps: For a sweet variation, try this Sweet Cashew Cream. When adding flavor, I suggest blending chives and jalapeno in by hand at the end. Yes, I love adding fresh chopped chives, 1/2 – 1 teaspoon onion powder, or a small diced jalapeno for a change of taste. Recommended Equipment: Use a high-speed or small personal blender (affiliate link) for the best results. And as always with our recipes, use salt to tast. Mineral salt – just a pinch to bring out all the flavors.Apple cider vinegar – we love adding both lemon and APV for a super zingy finish.Lemon – adds a bit of zing and zestiness.purified) to the cashews is all you need to make it perfectly thick and creamy. You may be tempted to use roasted cashews, but the flavor will not be the same. We recommend buying in bulk when possible or getting them online (affiliate link). Raw cashews – raw cashews have a neutral flavor, making them ideal for this non-dairy cream cheese recipe.In this recipe, cashews are blended with two types of acidic ingredients, creating a slightly tangy and creamy spread that you won’t believe is dairy-free! If you’re trying to give up dairy or are just craving a great dairy-free cream cheese, then you are going to love this vegan cream cheese recipe! Ingredient Notes It’s easy to make and ready in as little as 15 minutes!.It can easily be customized for extra tang or flavored with optional add-ins like herbs and spices.It tastes fresh and delicious and is a perfect substitute for any dairy version of cream cheese.This cashew cream cheese has an onion flavor, but you can add to it if you’d like.More Easy Cashew Recipes! Why We Love This Recipe! It will smooth out eventually.Ĭhop the chives into small pieces and mix them into the cream cheese. This will likely require that you stop and scrape down the sides of the food processor several times. Leave for 20 minutes, then drain the water.Īdd all ingredients (except the chives) to a food processor and blend until smooth. Make sure the water covers the cashews completely, then place a plate upside down over the bowl. I just boil water in my electric kettle, then pour it over the cashews in a bowl. Instead of soaking them for several hours at room temperature, you can use boiled water. In order to make this cream cheese nice and smooth, you’ll want to soak your cashews. Making this vegan cashew cream cheese is super easy! *Scroll down to the recipe card for quantities and instructions. They have a fairly neutral taste, so they are great for achieving a creamy texture while mixing well with a variety of flavors. Since going vegan, I have realized how incredibly versatile cashews are! They are perfect for spreads, dips, and sauces (such as this plant-based cheese sauce). It has a savory onion flavour that is perfect on a toasted bagel, with crackers, or as a veggie dip! This cashew cream cheese is vegan and oil-free.
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