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Vegan Cream Cheese

Vegan Cream Cheese Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews, soaked and drained
  • 1/4 cup water
  • 2 tbsp fresh lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 tsp fine sea salt

Method
 

  1. Drain the cashews and add to a blender with water, lemon juice, nutritional yeast, and salt. Blend on high until completely smooth, about 30 to 60 seconds.
  2. Taste and adjust with more lemon juice or salt as needed. If the mixture is too thick, blend in additional water 1 tbsp at a time.
  3. Spoon into a bowl, swirl the top, and serve or chill for firmer texture.

Notes

Soak cashews in cool water for at least 4 hours or overnight. For a quick soak, pour boiling water over them and let sit 30 minutes, then drain. The cream cheese will thicken as it chills; if it seems a bit thin after blending, don’t add more water.