Roasted Garlic Cashew Cream Cheese
Spreadable roasted garlic vegan cream cheese.
Servings: 2 cups
Calories: 756kcal
Ingredients
- 2 cups raw, unsalted cashews
- 1 head roasted garlic
- ¼ cup water
- 3 tablespoon lemon juice
- 1-2 tablespoon nutritional yeast
- ½ teaspoon kosher salt
- ¼ cup fresh herbs, chopped (optional) parsley, chives etc.
Instructions
- 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 tablespoon 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.
Notes
Vegan garlic cream cheese can be stored in the refrigerator for up to a week.