Cashew Cream Spread | Dairy Free Cream Cheese Alternative
Here’s the thing about dairy free cream cheese from the store - it often doesn’t taste especially good, and when it does, it tends to cost a fortune.
What a happy surprise it is then that cashew cream is actually very easy to make, extremely versatile, and actually delicious! You can change up this recipe, adding different herbs, lemon juice, or spice to suit whatever you’d like to use it for. I usually use it as dairy free cream cheese, water it down to create a creamy pasta sauce, or use it as a vegan cheese spread for crackers.
However you decide to use it, it only takes a few simple ingredients and is beyond easy to whip up, even if you don’t have much time to soak the cashews.
Ingredients
1 cup of cashews
¼ cup of water
½ tsp Salt
¼ tsp Garlic powder
1 tbsp Nutritional yeast
Directions
Soak the cashews for 4 hours, or if you run out of time you can soak them in boiling water for 20-30 minutes - that’s usually what I do!
Drain the cashews and transfer them to your food processor or high powered blender.
Add ¼ cup of water. You can add more after blending, 1 tbsp at a time, if you want it to be less thick.
Add the garlic, salt, and nutritional yeast and blend until thoroughly blended.