Cashew Cream Cheese
What's in it?
Cashews, water, lemon juice, nutritional yeast, onion powder, salt, chives, parsley
Where did I find it?
Why do I like it?
This cheese comes from a recipe from Kris Carr. It is meant to be used between slices of beets which are fashioned as ravioli. I liked the cheese so much I use it as a spread instead of cream cheese. Most non-dairy cream cheeses are soy based and have lots of questionable ingredients. This one is delicious with a creamy texture.
What did I change from the original recipe?
Cut the quantities of all ingredients in half. With less in the Vitamix, you need to blend for longer at a slower speed (4-5 speed). I keep a small container of chopped chives in the freezer. For this recipe, just measure out desired amount and mix in, no need to thaw. You can make it with or without parsley or experiment with other herbs.
I have also made the cheese and layered some Everything But The Bagel (sold at Trader Joe's) seasoning - it tasted great!
Want the recipe? Click on the link above.
Want the revised version? Click here.