Tuesday, March 11, 2014

2-on-Tuesday: Vegan Cashew Cream Cheese

-photo courtesy of Eating Rules-
From the fall and through the holidays, I enjoyed enough Creamy Candied Jalapeño Spread to clog my arteries really tight. 

Wouldn't you know it! I received a post from a foodie blog I follow, Eating Rules, for a creamy, no animal protein, version of cream cheese. I was skeptical, but my attention was nabbed. I gave it a try and liked it!

Vegan Cashew Cream Cheese
by Sabrina Modelle of The Tomato Tart

2 cups (16 oz) Raw Cashews (This is different from the typical roasted & salted ones you snack on)
4 cups filtered Water + 1/2 cup more for blending
Juice of 1 Lemon
1 tablespoon White Wine Vinegar
1 1/2 teaspoons Nooch (Nutritional Yeast)
1 teaspoon fine grain Sea Salt
  • Soak raw cashews from four hours to overnight in filtered water
  • Drain all water and blend with 1/2 cup filtered water, lemon juice, white wine vinegar, nooch and half of the salt until smooth. This will take at least 10 minutes in a food processor. Process until you have the consistency you prefer.
  • You may need to add more water if your "cream cheese" is a bit too thick - for example, if it looks more like cashew butter than cream cheese. Be careful not to add too much.
  • Taste-test for more salt, if needed, and blend to finish. You can add more, but you cannot take away.
  1. Remember the wangy flavor of dairy cream cheese? That's what you're going for. I was out of regular vinegar, but used Apple Cider Vinegar, instead. It took more to get the wang.
  2. Filtered water? I used the water filtered through my Brita, because I live in a 100+ year old house with old pipes. But, filtered water isn't a must.
  3. Once processed, I let it set-up overnight.
This is good! I enjoyed the nuttyness which still came through, probably due to me using a different vinegar. Those allergic to tree nuts would def need a warning label! I plan to use it in various cooking recipes in the future to see if it plays well with other foods. 

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