Vegan cream cheese

cashew cheese dairy-free easy vegan recipe vegan cheese vegan recipe vegetarian cheese

N/A

Makes 400g

Source

Ingredients

250g cashews

2 tbsp nutritional yeast

juice 1 lemon

a few chives , chopped (optional)

Method

Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.

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.

Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover 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.