Cashew Cream Cheese
by
Zineb Hattab
The cashew cream cheese is a base recipe that can be used in many other recipes, including cheesecakes. If you want your cream cheese creamier, you can soak the cashews for one to four days, changing the water from time to time.
- Level
Basic
- Cooking
12h
- Overral
12h+
- Ready
Cashew Nut
1½ cupsApple Cider Vinegar
¼tspSalt
½tspWater
to soak cashew nutWater
3tbsp
Equipment
Blender
Cashew Nut
1½ cupsApple Cider Vinegar
¼tspSalt
½tspWater
to soak cashew nutWater
3tbsp
Equipment
Blender
Cashew Cream Cheese
Zineb Hattab
Add 1½cup of cashew nuts to a bowl. Add enough water to cover 3cm above them
Let them soak overnight at room temperature to hydrate
Drain the nuts and add them to a blender
Add ¼tsp of apple cider vinegar, ½tsp of salt, and 3tbsp of water
Blend the mixture on high speed until it is smooth. The cashew cream cheese is ready
Enjoy it with bread or toast. You can also use it as a base for other non-dairy recipes!