Recipes Vickys Cashew Nut ‘Cream Cheese’

 

Recipes Vickys Cashew Nut ‘Cream Cheese’

Recipes Vickys Cashew Nut ‘Cream Cheese’

  1. 360 grms unsalted cashews
  2. 1 tbsp olive oil
  3. 3 tbsp dairy free creamer web browser So Delicious or Vance’s DariFree
  4. two tbsp coconut oil, water or solid
  5. 1 tsp tahini paste
  6. 3/4 tsp garlic puree or minced
  7. 3 1/2 tbsp lemon juice
  8. two 1/2 tbsp apple cider vinegar
  9. 1/4 tsp xanthan gum
  10. 3/4 tsp ocean salt
  11. 150 ml drinking water
  12. 1 extra water or even milk substitute

Recipes Vickys Cashew Nut ‘Cream Cheese’

  1. Bring a pan of water to boil then take off heat. Add cashews and let soak for 1 hour

  2. Drain and rinse, then put in a blender with all of the other ingredients minus the ‘extra water or milk’

  3. Add the extra liquid if needed to help the blender blades work. The resulting mixture should be smooth with no lumps

  4. Cover and refridgerate. Mix will thicken as it cools.

  5. This tastes as much like cream cheese as I can get it and I think it’s extremely close. I use it for sandwiches and even cheesecakes. For a nut-free alternative, look for my coconut cream cheese recipe

    https://cookpad.com/us/recipes/346731-vickys-coconut-cream-cheese

  6. Makes around 700g / 1. 6lbs