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Vegan cashew cream cheese
Monday, 27 February 2017 - 11:52 | Views - 711
Ingredients
250g cashews
2 tbsp nutritional yeast
juice 1 lemon
a few chives, chopped (optional)
Prep: 15 MINS
Method
1)Place the cashews in a large bowl and cover with water.
250g cashews
2 tbsp nutritional yeast
juice 1 lemon
a few chives, chopped (optional)
Prep: 15 MINS
Method
1)Place the cashews in a large bowl and cover with water.
Cover the bowl with cling film and leave to soak overnight or for at least 4 hrs.
2)Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water.
2)Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water.
Whizz until very smooth, about 5 mins.
You may need to stop and scrape the sides down with a spatula.
3)Transfer the cashew cheese to a dish or bowl and stir through the chives, if using.
You may need to stop and scrape the sides down with a spatula.
3)Transfer the cashew cheese to a dish or bowl and stir through the chives, if using.
Cover with cling film and place in the fridge for 1 hr to firm up a little.
The cheese will keep in the fridge for up to 3-4 days.
The cheese will keep in the fridge for up to 3-4 days.
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