Vegan cream “cheese”
- Prepare
- over 2 hours
- Cook
- no cooking required
- Serve
- Serves 2–3
An easy, creamy cashew "cheese" recipe that you can tailor to your own tastes. Perfect for spreading in sandwiches or on crackers.
Ingredients
- cashews: 100g/3½oz unsalted cashews
- : 1 lemon, juice only (or 2 tsp apple cider vinegar), finely grated zest optional
- : 1 tbsp vegan milk alternative, such as cashew or soya
- nutritional yeast: 2 tsp nutritional yeast
- herbs: 1 tbsp roughly chopped fresh herbs, such as chives, basil, coriander and dill
- black pepper: salt and freshly ground black pepper
Method
Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours.
Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl.
Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating.
Recipe tips
Add a pickled jalapeno pepper to the blender for a spicy kick and tang.
Keep refrigerated in an air-tight container for up to two days.
