Raw Strawberry Cream Cheese

P1120568s labeled


  • 2 cups raw cashews, soaked in water overnight & drained
  • 1/2 cup water
  • 1 cup super-ripe juicy strawberries (organic if possible), diced
  • 1 lemon, juiced
  • 2 teaspoons white wine vinegar
  • pinch of salt to taste
  • Optional: 1-2 teaspoons raw agave nectar OR maple syrup to sweeten


  1. Add your soaked cashews & water to your blender and blend until smooth.
  2. Add in your strawberries, 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.
  3. Place in an air-tight container in your refrigerator (it will firm up the longer it is in!).  It will keep for 2 weeks in your refrigerator…although mine didn’t last 2 hours!

  4. Enjoy eating whole!P1120563s P1120568s

1 Comment

  1. Pingback: Pink Carob Cupcakes with Raw Strawberry Creem Cheese Frosting | Eating Whole

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