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vegan cream cheese

Cashew Cream Cheese

Chanty
Simple vegan cream cheese using raw cashews, champagne vinegar and salt blended in a high powered blender
5 from 1 vote
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Prep Time 1 minute
Refrigerate time 1 hour
Course Breakfast
Cuisine American
Servings 12 2 tbsp servings
Calories 91 kcal

Equipment

  • Vitamix or other high powered blendeer
  • Dish with a lid for storing

Ingredients
  

  • 1 1/2 cups raw cashews
  • 2 tbsp champagne vinegar
  • 1/4 tsp sea salt
  • 1/2 cup water plus about 1 tbsp more if needed to blend

Instructions
 

  • Add all ingredients to high powered blender such as a Vitamix and blend on high for 30- 60 seconds until completely smooth. You may need to add 1 or 2 moree tbsp of water to get it to blend easier.
  • Pour mixture into glass dish with a lid and place in fridge overnight or at least for 1 hour. It will thicken up as it sits in the fridge. Serve on toast, bagels, as a dip, or as a base for sauces and dressings. Keeps for about a week in the fridge.
Keyword breakfast, cashews, cream cheese, dips, nuts, spreads, vegan cream cheese, vitamix