Homemade Vegan Cashew Cream Cheese
Ingredients
- 1 cup raw cashews
- 1 tsp minced garlic (or 1 raw garlic clove)
- 1/2 tsp sea salt
- 1/4 cup olive oil
- Juice of half a lemon
- 1/3 cup water
Preparation
Soak cashews for 3 to 4 hours in water at room temperature, or boil cashews for 10 minutes, then drain.
Add all ingredients to a high-speed blender and blend for 1 to 2 minutes or until super smooth. Adjust garlic and salt if needed.
Transfer to a jar. You can use it straight away but it becomes thicker and creamier if you let it chill in the fridge for a couple of hours.
Storage tips
Use within 4 to 5 days.
