Cashew Cream Cheese with Roasted Garlic and Herbs
This homemade cashew cream cheese is loaded with roasted garlic and fresh herbs for a savory and bright flavor. Perfect to serve as a dairy-free cashew cheese dip or spread on a vegan bagel.
Servings: 8
Calories: 189kcal
Ingredients
- 2 cups raw, unsalted cashews
- 1 head roasted garlic
- ¼ cup water plus more for soaking
- 3 Tablespoons lemon juice
- 1-2 Tablespoons 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 of 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
Leftover cashew cream cheese can be stored in the refrigerator for up to a week.
Roasted Garlic Instructions:
Remove the outer skins from garlic heads, slice off the tops to expose the cloves, drizzle with olive oil and salt, then roast wrapped in foil. Bake at 400 F for 30-40 minutes until tender. Once cooled, squeeze the bottom of the cloves to push them out.
