Vegan cream cheese
- Jessica Gooch
Save recipe
Makes 400g
Easy
Prep: 15 mins
plus soaking and chilling, No cook
A star rating of 4.7 out of 5.7 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
250g cashews
-
2 tbsp nutritional yeast
-
juice 1 lemon
-
a few chives
chopped (optional)
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Nutrition: per tbsp
- kcal124
- fat9g
- saturates2g
- carbs4g
- sugars1g
- fibre1g
- protein5g
- salt0.3g
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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.
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A star rating of 4.7 out of 5.7 ratings
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