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RECIPE
6 INGREDIENTS3 STEPS35MIN

Simple Vegan Cream Cheese

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K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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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!
35MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Raw Cashews
2 Tbsp
Nutritional Yeast
1 Tbsp
1/3 cup
Unsweetened Almond Yogurt
1/2 tsp
1/2 tsp
Onion Powder

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Nutrition Per Serving

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CALORIES
382
FAT
28.8 g
PROTEIN
13.5 g
CARBS
22.0 g

Author's Notes

Makes 250 ml of cream cheese.

Cooking Instructions

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Step 1
Soak the Raw Cashews (250 gram) in boiling hot water for 30 minutes, or in lukewarm water overnight.
Step 2
Rinse the soaked cashews with water and shake through a sieve to remove any excess liquid.

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Nutrition Per Serving
Calories
382
% Daily Value*
Fat
28.8 g
37%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.0 g
8%
Fiber
2.5 g
9%
Sugars
5.4 g
--
Protein
13.5 g
27%
Sodium
312.1 mg
14%
Vitamin D
--
--
Calcium
35.2 mg
3%
Iron
4.4 mg
24%
Potassium
447.4 mg
10%
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