Cashew Cream Cheese
This homemade cashew cream cheese is a smooth and creamy dairy free recipe. Made with cashews, lemon juice, and salt. It's simple and quick.
Servings: 2 cups
In a bowl, add the cashews and pour water over top to where it covers them. Let soak overnight. *, see notes on how to speed up the process.
Once the cashews are ready, rinse them and add to your food processor/high powered blender. Add the lemon juice and sea salt.
Process and slowly pour the water in to thin it out a bit. Start with less, and you can always add more until it's the consistency you desire. This takes about 3-5 minutes.
Store in a glass mason jar or storage container.
If you have a large food processer, stick to the recipe but if you have a blender you can half it. I had to use more as my processor had a large bowl.
How to speed up the soaking process
If you don't want to soak the cashews overnight I have two options for you:
Pour hot water over the cashews
You'll still have to let them soak for 3-4 hours, but if you pour hot water over the cashews it will speed up the time.
Boil the cashews
Add the cashews to a saucepot and boil for 10 minutes. This is great for when you're short on time.
Ultimate Portion Fix container counts: 2 tbsps is 1 blue.
Serving: 1cup | Calories: 717kcal | Carbohydrates: 40g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Sodium: 1180mg | Potassium: 851mg | Fiber: 4g | Sugar: 8g | Vitamin C: 6mg | Calcium: 48mg | Iron: 9mg