![]() ![]() This is actually a recipe kids can get involved with! It’s so easy to make. There are no additives or chemicals, just pure goodness. Homemade vegan cream cheese is obviously preferable if you want to reap the health benefits. I guess you could consider cashews to be a superfood, so it really is hard to believe you can make them into something as enjoyable as a vegan cream cheese! They contain omega 3, calcium, zinc, iron, magnesium and folate to name a few incredible health properties.Ĭashews are also thought to help reduce the risk of diabetes, boost the immune system and assist in the production of red blood cells, reducing the risk of anaemia. Vegan Cashew Cream Cheese RecipeĬashews are the main ingredient and obviously are packed full of protein and vitamins. If you want more soft spreadable vegan cheeses, you should also check out our easy labneh recipe. It has a smooth and creamy texture and is versatile in terms of adding preferable flavours. It doesn’t taste like dairy but it is a really good replacement in my opinion. There are not very many vegan cheese options out there that don’t really hit that flavour but I have to admit, I absolutely love this cream cheese recipe. Believe me, looking back now, I have no idea why I was so keen on cheese! It might sound like a difficult thing to do but I promise this vegan cashew cream cheese is actually really easy.įor many people that have chosen the vegan lifestyle, cheese was one of those things that was difficult to give up. Serve with bread or crackers, or use as you would any other flavorful cream cheese.We recently made a homemade vegan lox bagel with our very own vegan cream cheese recipe.Store in an airtight container in the fridge for 3-5 days.Depending on the blender, this can take anywhere from 1-3 minutes. Blend on high until the cream cheese is smooth and creamy.If using the cashew cream for something sweet, omit the nutritional yeast and onion granules. Add the lemon juice, nutritional yeast, and onion granules.Place the cashews in a high-powered blender. After soaking the cashews, drain and discard the soak water.Place 5 cups of water in a large bowl and add the cashews.2 1/4 cups raw cashews, soaked 2+ hours. ![]() Per Tablespoon - Calories 35.3 / Fat 2.6 g / Carb 1.7 g / Fiber 0.8 g / Protein 1.3 g Ingredients: Whole recipe - Calories 1,695 / Fat 127 g / Carb 83.4 g / Fiber 40.2 g / Protein 62.7 g Then you can use it in sweet-tasting recipes as well. I should also mention that if you wish to break this recipe up and use it to create several flavor profiles, I would mix it all together but without the onion granules. The nutritional yeast adds a slight hint of cheesiness, if you can’t eat this ingredient, it can be omitted. And as I mentioned above, fermenting/culturing it will give it that flavor as well as increasing the nutrients, but that is for another post. The lemon juice used in the recipe is to help create that “tang” taste that cream cheese has. I will share some recipe ideas with you below. Or, you can use this thick cream cheese as a base for more assertive applications, such as a savory torte with relish, pesto, or tapenade. The great thing about creating this cream cheese is that you can incorporate this simple base into other recipes by adding herbs and/or spices. You can still make it without such a blender it just won’t be as smooth. To get that velvety smooth texture you really need a high-powered blender like a Vitamix or Blendtec. I recommend adding 1/4 cup in the beginning and add 1 Tbsp at a time until the blades move freely. It is good to know that when blending them, you want to use as little water as possible but you will need enough to keep the blades moving. Through this process, the phytic acid will be reduced (making it easier to digest) and it makes it possible to reach that silky- smooth mouth-feel. To obtain a cream cheese-like texture, the cashews need to be soaked, which causes them to swell up and soften. For starters, you can make a quick-eat-right-away version, or you can take a few days and ferment it with the addition of probiotics. And you don’t have to be vegan or lactose intolerant to enjoy it! There are, however, a few simple techniques that you need to exercise. This recipe is a super delicious cashew-based, dairy-free cream cheese. Was I detecting a hint of sweetness or a slight savoriness… or both? When I think back to when I used to eat traditional dairy-based cream cheese, I find it difficult to put my finger on what it tasted like. I find cream cheese to be an interesting food… it can taste subtly smooth and richly complex at the same time. ![]()
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