Veggie Packed Cashew Cream Cheese {Paleo & Vegan}

Name: Veggie Packed Cashew Cream Cheese {Paleo & Vegan}
Prep time: 4 h
Total time: 4 h
Cuisine: American
Ingredients: 1 cup cashews (soaked overnight, (or for at least 4 hours) rinsed and gently dried with paper towel to remove excess water); 2 Tbsp coconut oil (solid at room temp (use refined coconut oil to avoid coconut flavor)); 1 1/2 Tbsp fresh lemon juice; 1/2 tsp sea salt; 1 Tbsp nutritional yeast; 1/4 cup thinly sliced scallions; 3 Tbsp finely chopped bell peppers (red, yellow or orange); 2-3 Tbsp finely chopped carrots

5 steps

Prep:4h

This veggie packed cashew cream cheese tastes so much like the real thing that you won't believe it's not actually cheese! It's made in minutes, great as a dip or spread, dairy free, vegan, paleo and Whole30.

Updated at: Thu, 17 Aug 2023 13:56:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories108.3 kcal (5%)

Total Fat9.1 g (13%)

Carbs5.1 g (2%)

Sugars1.1 g (1%)

Protein3 g (6%)

Sodium77.8 mg (4%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 cupcashews

soaked overnight, or for at least 4 hours, rinsed and gently dried with paper towel to remove excess water

2 Tbspcoconut oil

solid at room temp, use refined coconut oil to avoid coconut flavor

1 ½ Tbspfresh lemon juice

½ tspsea salt

1 Tbspnutritional yeast

¼ cupscallions

thinly sliced

3 Tbspbell peppers

finely chopped, red, yellow or orange

2 Tbspcarrots

finely chopped

Instructions

Step 1

For this recipe you will need either a food processor or high speed blender.

Step 2

Place the soaked cashews, coconut oil, lemon juice, nutritional yeast and salt in the processor/blender and blend until a puree forms, scraping the sides as needed. This step may take up several minutes depending on your blender.

Step 3

Once you get a creamy consistency, stir in the veggies to evenly distribute. The cream cheese will firm up significantly after being refrigerated, but is still spreadable when cold. To get a softer consistency, remove it from the refrigerator about 10-15 minutes before serving.

Step 4

Use as a spread (sweet potato toast would be great!) or dip for baked chips or fries, veggies or as a topping for a baked potato. It should keep in the refrigerator in a tightly covered container for up to one week. Enjoy!

Step 5

Notes: Prep time includes the time needed to soak the cashews

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