Cashew Nut Cream Cheese

[b]Cashew Nut Cream Cheese[/b]
Recipe Type: Appetizer or snack
Cuisine: Raw Vegan
Author: Jeff @ Let Wellness Begin…
Prep time:
Total time:
Blended raw cashews with a mix of seasonings and spices, a touch of lemon juice, made to resemble a cheese spread, sans dairy. Takes less than 10 minutes to make and you can use it in almost anything that needs a little kick of creaminess or cheezy flavor.
  • 1 cup raw cashews (soaked for 1hr or more)
  • ¼ cup filtered water
  • ¼ cup nutritional yeast
  • 2 Tbs. lemon juice
  • 2 cloves garlic
  • 2 Tbs. white wine (wine you’d drink) or use 1 Tbs. raw apple cider vinegar
  • 1 Tbs. dijon mustard
  • sea salt and pepper to taste
  • [b]SUN-DRIED TOMATO:[/b]
  • ½ cup sun-dried tomatoes, chopped
  • [b]OLIVE:[/b]
  • ⅓ cup green and kalamata olives, chopped
  • [b]TRUFFLE:[/b]
  • 2 tablespoons white or black truffle oil
  • 1 teaspoon truffle sea salt (instead of salt used in original recipe)
  1. Simply add all ingredients into your Vitamix or high speed blender and blend until thick and creamy.
  2. ADD the specific ingredients to make each individual flavor of cashew cheese listed.
  3. It will be the consistency of thawed or stirred cream cheese. This will further harden after it’s been chilled.
  4. Store in the refrigerator for up to 5-7 days.
  5. Enjoy!


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