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Vegan Cashew Cream Cheese
This Vegan Cashew Cream Cheese is melt-in-your-mouth creamy, perfectly tangy and silky smooth! It makes a great snack, breakfast, or sandwich spread!
Course
Appetizer, Breakfast, Main Course
Cuisine
British
Keyword
paleo cheese, vegan cashew cheese, vegan cream cheese
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
Calories
107
kcal
Author
Rhian Williams
Ingredients
100
g
(
⅔
cup
)
raw cashew nuts
(soaked in cold water overnight or in boiling water for 15 minutes)
1
tablespoon
(
1
tablespoon
)
apple cider vinegar
(ensure gluten-free if necessary - or sub lemon juice)
2
tablespoons
(
2
tablespoons
)
nutritional yeast
1
teaspoon
(
1
teaspoon
)
miso
(ensure gluten-free if necessary)
2
tablespoons
(
2
tablespoons
)
coconut yogurt
(or sub any other plant-based yogurt)
6
tablespoons
(
6
tablespoons
)
water
Salt
to taste
Instructions
Drain the soaked cashew nuts
Place in a food processor with all the other ingredients
Whizz until completely smooth - add more water if necessary
Taste and adjust seasonings if necessary - more vinegar for tanginess, more salt for saltiness etc
Keeps covered in the fridge for up to a few days
Nutrition
Calories:
107
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
40
mg
|
Potassium:
160
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin C:
0.7
mg
|
Calcium:
13
mg
|
Iron:
1.3
mg