Roasted Garlic Cashew Cream Cheese
Spreadable roasted garlic vegan cream cheese.
Prep Time5 mins
Soaking Time12 mins
Total Time5 mins
Servings: 2 cups
- 2 cups raw, unsalted cashews
- 1 head roasted garlic
- 1/4 cup water
- 3 tbsp lemon juice
- 1-2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 cup fresh herbs, chopped (optional) parsley, chives etc.
Place cashews in a bowl and cover with cool water. Soak for 12 hours. Drain and rinse.
Add cashews to a food processor with the roasted garlic, water, lemon juice, 1 tbsp nutritional yeast, and salt. Pulse to break up the cashews and garlic.
Blend until smooth. Scrapping down the sides, as needed. Add additional water 1 tablespoon at a time, if needed, to gain a smooth lump free texture. Season to taste with additional nutritional yeast.
If you are adding fresh herbs, stir them in by hand.
Cover and store in the refrigerator. Chill for 4 hours prior to using.