Ingredients:
- 2 cups raw cashews, soaked in water overnight, drain when ready to use
- 1/2 cup water
- 1 lemon, juiced
- 2 teaspoons white wine vinegar
- pinch of salt to taste
- Optional: 1-2 teaspoons raw agave nectar to sweeten
Directions:
- Add your soaked cashews & water to your blender and blend until smooth.
- Add in your lemon juice, vinegar, and salt and blend until fully incorporated. Taste a little spoonful and adjust any seasoning as necessary. If it’s too sour, add a teaspoon of agave at a time.
- Place in an air-tight container in your refrigerator (it will firm up the longer it is in!).
- Optional: add chopped fresh chives, sun-dried tomatoes, or fresh herbs for various cream cheeses! (it will keep for 2 weeks in your refrigerator…mine didn’t last long!)
-
Enjoy eating whole!
It’s superb topped on my Carrot Cake Muffins!
Eating Whole 
10 responses to “Raw Vegan Cream Cheese”
[…] Grease or add unbleached paper liners to your muffin tray. Fill each muffin tin to the top and pop them in the oven for 20-25 minutes. To be sure they’re done insert either a knife or toothpick into the center of a muffin; if it pulls out clean, they’re ready! Let cool. Optional: top with cream cheese. […]
could I use something in place of the white wine vinegar and achieve the same taste?
Of course, Emily! You can substitute with apple cider vinegar 🙂 .
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This recipe looks great. Questions: how much water do you use to soak the cashews, and do you drain the cashews and discard the soaking water before blending?
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