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Vegan cashew cream cheese

Vegan cream cheese

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A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus soaking and chilling, No cook
  • Easy
  • Makes 400g

Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal124
fat9g
saturates2g
carbs4g
sugars1g
fibre1g
protein5g
salt0.3g
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Ingredients

  • 250g cashews
  • 2 tbsp nutritional yeast
  • juice 1 lemon
  • a few chives , chopped (optional)

Method

  • STEP 1

    Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.

  • STEP 2

    Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.

  • STEP 3

    Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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