In the first week of my vegan journey, I craved some creamy cheese. I bought a store-made brand and after one taste, dumped the whole tub. That chemically, chalky glop tasted like something that had been made by people who had never had cream cheese.
A quick google search didn’t bring me much luck either – I wanted cream cheese NOW not after eight hours of soaking cashews.
This is what I came up with and it’s still one of the best vegan cheeses ever. It’s so popular with my tribe that my friend, Cathy, specifically requests it for her birthday gift. This recipe is nearly instant, easy and simple. And best of all, it’s delicious.
Let’s get started.
¾ cup raw cashews
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 tsp salt
1 tsp Dijon mustard
1 clove garlic
2 tablepoons nutritional yeast
2-4 tablespoons water (I used 4 today for a very spreadable cheese).
Put everything in a blender and whiz until smooth. You may need to scrape down the sides of the blender a couple times.
Serve with crackers, rye toast, slices of apple or tomato.