Name: Simple Vegan Cream Cheese
Total time: PT2100.0S
Yield: 4
Ingredients: 250 gram Raw Cashews; 2 tablespoon Nutritional Yeast; 1 Lemon; 80 gram Unsweetened Almond Yogurt; 1/2 teaspoon Salt; 1/2 teaspoon Onion Powder

This beautifully made dairy-free cream cheese is an ideal spread for toast or for stirring into a pasta dish. It is also raw, gluten-free, and packed with protein!

Beginner

Quick

Simple Vegan Cream Cheese

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Raw Cashews

gram

Nutritional Yeast

tablespoon

Lemon

Unsweetened Almond Yogurt

Salt

teaspoon

Onion Powder

Food Processor

Soak the {@0:} in boiling hot water for 30 minutes, or in lukewarm water overnight.

Soak the Raw Cashews (250 gram) in boiling hot water for 30 minutes, or in lukewarm water overnight.

Rinse the soaked cashews with water and shake through a sieve to remove any excess liquid.

Add the soaked cashews, {@1:}, juice from {@3:}, {@0:}, {@4:}, and {@2:} into the food processor and blend until creamy.

Add the soaked cashews, Nutritional Yeast (2 tablespoon), juice from Lemon (1 N/A) [freshly squeezed], Unsweetened Almond Yogurt (80 gram), Salt (1/2 teaspoon), and Onion Powder (1/2 teaspoon) into the food processor and blend until creamy.

Add the soaked cashews, Nutritional Yeast (2 tablespoon), juice from Lemon (1), Unsweetened Almond Yogurt (80 gram), Salt (1/2 teaspoon), and Onion Powder (1/2 teaspoon) into the food processor and blend until creamy.

Simple Vegan Cream Cheese

35MINS

$1.67

Ingredients

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Author's Notes

Cooking Instructions