Vegan Cashew Cream Cheese

This easy vegan cream cheese is made in just a few minutes, with the only prep being soaking some cashews. Cashews are a good source of heart healthy mono unsaturated fats, copper, magnesium, manganese, phosphorus, and zinc. Nutritional yeast is also high in all the B vitamins, like B1, B2, B3, B6, and B12, nutrients that are hard to come by on a vegan diet. There's even more protein here than standard cream cheese. The neutral taste and creamy texture of cashews make them perfect for dairy substitutions. Each serving is 2 tbsp (30 g)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add your cashews to a bowl, cover with water, and let soak for at least 2 hours. Reserve 1/2 cup (120 g) of the water, and discard the rest

Step 2

Add the soaked cashews and water to a food processor or blender, along with lemon juice, apple cider vinegar, nutritional yeast, garlic, and salt. Blend until smooth

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