Vegan cream cheese
- Preparation and cooking time
- plus soaking and chilling, No cook
- Makes 400g
- 250g cashews
- 2 tbsp nutritional yeast
- juice 1 lemon
- a few chives , chopped (optional)
- 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.