Homemade Vegan Cashew Cream Cheese
Ingredients
- 1 cup soaked raw cashews
- 1/4 cup plain nondairy yogurt (I like soy)
- 1 Tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. pure maple syrup
- 1/4 tsp. guar gum (see Note)
- 1/4 tsp. sea salt
Preparation
In a blender, blend all the ingredients until very smooth, scraping down the side of the blender as needed.
Use straightaway or refrigerate in an airtight container for 3 to 5 days.
Notes
The guar gum helps create a slight viscous texture to the cheese, which more resembles commercial cream cheese. It’s not essential to the flavor, however, so you can omit it and simply chill the mix to help it set before serving.
This recipe works best in a high-speed blender with a small jar. If you use a large jar, double the batch; it will move in the blender much more easily for a smoother puree.
