Vegan cashew cream cheese

Vegan cashew cream cheese

  • Rating: 5 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

Ingredients

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content