Ok so this doesn’t really taste that much like cream cheese. But it’s really tasty and has a similar consistency. I actually prefer the taste to cream cheese, plus no cows harmed in the making! Win win! It’s incredibly easy to whip up and it can be stored in the fridge for 3-4 days which means you can make it in advance if you like, or if you make too much you’ve got more for later! The nutritional yeast adds a more savoury, cheese-like flavour. Try to find one which has B12 added as it supports your nervous system and mood and you can’t get B12 from veges so if you can find foods which it’s added into that will help! Any plant milk can be used in this recipe, the cashews make it nice and creamy anyway so it really doesn’t matter, you could even just use water in place of milk.
Ingredients
Instructions
- To soften cashews, soak in a bowl of boiling water for 5 mins. Drain before using.
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Measure cashews, 2 Tbsp nutritional yeast, lemon juice and plant milk into a food processor/blender/nutribullet.
- Blend up until smooth. This will likely take stopping a few times, scraping down the sides and blending again until smooth. If it really isn’t getting smooth enough you can add more milk, but only add about 1 TBSP at a time.
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Taste. Add more nutritional yeast if necessary and season with salt and pepper. Blend again until all mixed.
Notes
This can be used in place of cream cheese, or you can just use it as a dip!
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