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Cashew Cream Cheese
This cashew cream cheese is incredible served as a cheese, a dip, or slathered on sandwiches and wraps. Use the base recipe or try the flavor variations.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Calories 699 kcal
Ingredients
Base Recipe:
- 2 cups (280g) raw unsalted cashews, soaked and drained
- 1/2 cup (32g) nutritional yeast
- 1/4 cup (60ml) filtered water, plus more as needed
- 1/4 cup (60ml) fresh lemon juice, plus more to taste
- 1 teaspoon (6g) Celtic sea salt, plus more to taste
- 1/2 teaspoon (2g) onion powder, plus more to taste
- 1/2 teaspoon (2g) garlic powder, plus more to taste
Flavor Variations (add to the base recipe):
herbed cheese:
- 1 tablespoon (3g) finely chopped fresh flat leaf parsley
- 1 tablespoon (3g) finely chopped fresh basil
- 1 tablespoon (3g) finely chopped fresh thyme
- 1 tablespoon (5g) finely chopped green onion
tomato-basil cheese:
- 1/4 cup (12g) finely chopped fresh basil
- 1 teaspoon (5.33g) tomato paste
chive cheese:
- 2 tablespoons (6g) finely chopped chives
chile cheese:
- 2 tablespoons (6g) chopped flat-leaf parsley
- 2 tablespoons (10g) finely chopped green onions
- 1 teaspoon (4g) finely grated lemon zest
- 1 small green chile, ribbed, seeded, and minced or 1/8 teaspoon red pepper flakes
sweet cheese:
- 1 teaspoon (5ml) pure maple syrup, plus more to taste
truffle cheese:
- 2 teaspoons (10ml) truffle-infused olive oil, plus more to taste
- Freshly ground black pepper, to taste
sesame cheese:
- 2 tablespoons (30ml) toasted sesame oil
- 1 tablespoon (15g) hulled tahini
Instructions
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Drain the soaked cashews and rinse thoroughly.
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Throw all of the ingredients (except the parsley) into your high-speed blender or food processor fitted with the S blade and process for 30 to 60 seconds, or until until you reach your desired consistency. Add more water as needed. Tweak lemon juice, garlic, salt, and onion powder to taste.
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Transfer the cheese to a bowl, and stir through the parsley.