Nuts make a very tasty base for vegan ‘cheeses.’ While many versions use fermentation processes and nutritional yeast, I avoid both. Soaked nuts or activated nuts combined with spice mixes create delicious ‘cheeses.’

Tonight I tried making the ‘cream cheese’ below without the coconut milk. I wanted to see if the coconut milk really added flavour and I think it does. Cashew nut ‘cream cheese’ is incredibly easy to make. Use it as a spread, mixed with spinach in a casserole or pie, in soup to add creaminess or smeared generously on a bagel!

The possibilities are endless.

Cashew Nut ‘Cream Cheese’

Ingredients

1 1/2 cup raw cashews, soaked for 4- 6 hours + drained

7 tsp fresh lemon juice

1/2 cup coconut cream

1 tsp sea salt

Method

Place all the ingredients in a high speed blender with the liquids at the bottom and blend until smooth and creamy.  

Store in an airtight container in the refrigerator.