Vegan Cream Cheese
Ingredients
- 1 cup Raw Cashews
- 150 grams Coconut Cream (just the cream, not the water)
- 1 - 2 tsp Lactic Acid (or to taste)
- 1/2 tsp Salt (or to taste)
Strawberry Cream Cheese
- Add in about 1/2 oz. of dried strawberries
Jalapeño Cream Cheese
- Add in one finely diced jalapeño
- 1/2 tsp garlic powder or to taste
- More salt if you wish too!
Dill Pickle
- Add in some diced pickle slices I used about 5-6 slices
- Fresh or dried dill a few shakes
- 1/2 tsp garlic powder or to taste
- More salt if you wish too!
Instructions
- Soak your cashews in boiling water for about 20 minutes.
- Separate the coconut cream from the water in the can. If you put the can in the fridge overnight, and then open from the bottom, you can drain out the coconut water much easier. Discard or use the water in another recipe.
- Add everything to your high speed blender and blend until smooth. Use a tamper if needed.
- Taste and adjust for lactic acid, salt etc. Add in any mix-ins that you like at this point too.
- Add to some tupperware and refrigerate for at least 6 hours (overnight is ideal) to thicken.
- Enjoy on bagels, crackers, whatever you like!
Tried this recipe?Let us know how it was!