Cashew Cream Cheese (From Artisan Vegan Cheese)
photo by Lalaloula
- Ready In:
- 48hrs 15mins
- Ingredients:
- 4
- Yields:
-
2 Cups
- Serves:
- 1
ingredients
- 2 cups raw cashews, soaked in water for 8 hours and drained
- 1⁄2 cup water
- 2 tablespoons non-dairy yogurt
- 1 pinch salt
directions
- Put everything in a high-speed blender or food processor and process until smooth and creamy.
- Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
- Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.
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Reviews
-
One word would be enough for this: AMAZING! Seriously, it is!<br/>I ate this with fresh strawberries straight from the jar and could not stop myself, it was that good! Very thick (even though I only let it sit for 12 hours) and super creamy with a mellow cashew honey-like taste. I added in real vanilla bean and that made it sinful. ;)<br/>THANK YOU SO MUCH for sharing this keeper with us, WICC!<br/>Made and reviewed for Veggie Swap # 59 June 2013.
RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat