Cashew Cream Cheese: The Vegan Wonder

 

Time: 10 minutes (including soaking) | Makes: 1 cup

This spread proves that vegan doesn't mean compromising on texture or flavour. When you blend soaked cashews until completely smooth, they transform into something remarkably similar to cream cheese, rich, creamy, tangy, and spreadable. The lemon juice provides the tanginess you expect from dairy cream cheese, while the nutritional yeast (if you use it) adds a subtle cheesy, umami depth. The result is a spread that's lighter than dairy cream cheese but just as satisfying, and it works equally well on bagels, in wraps, or as a base for other flavoured spreads. Plus, it's packed with healthy fats and protein from the cashews.

Ingredients:

• 1 cup cashews (soaked in hot water for 10 minutes)
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast (optional, adds cheesy flavour)
• 1 clove garlic
• 1/2 tsp salt
• 2-3 tbsp water (for consistency)

Method:
Drain cashews. Blend with all ingredients until completely smooth. Add water gradually for the desired consistency.

Pro Tips:

• Soak cashews in boiling water for faster results
• Add herbs (chives, dill) for a flavoured version
• Add smoked paprika for a smoky flavour
• Refrigerate overnight to thicken further

Uses:
Bagels, toast, veggie wraps, and cream cheese alternative

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