Nuts make a very tasty base for vegan ‘cheeses.’ While many versions use fermentation processes and nutritional yeast, I avoid both. Soaked nuts or activated nuts combined with spice mixes create delicious ‘cheeses.’
Tonight I tried making the ‘cream cheese’ below without the coconut milk. I wanted to see if the coconut milk really added flavour and I think it does. Cashew nut ‘cream cheese’ is incredibly easy to make. Use it as a spread, mixed with spinach in a casserole or pie, in soup to add creaminess or smeared generously on a bagel!
The possibilities are endless.
Cashew Nut ‘Cream Cheese’
Ingredients
1 1/2 cup raw cashews, soaked for 4- 6 hours + drained
7 tsp fresh lemon juice
1/2 cup coconut cream
1 tsp sea salt
Method
Place all the ingredients in a high speed blender with the liquids at the bottom and blend until smooth and creamy.
Store in an airtight container in the refrigerator.