Easy, Vegan, Dairy-Free Cashew Cream Cheese
This creamy, three-ingredient cashew-based cream cheese is packed with protein and heart-healthy fats, making it an ideal plant-based option.
- 1 cup water soaked cashews soaked for at least 4 hours
- 1 tbsp. lemon juice
- 1 tsp water
- 1 healthy pinch of sea salt
Pour water over cashews in a bowl until they are completely covered in water and let soak for at least 4 hours.
Place cashews, lemon juice, and salt into a high speed blender and blend until creamy. Add 1 tsp of water if it is not creamy enough and blend again. You may have to stop blending halfway and scrape down the sides. Keep blending until it is completely smooth and creamy!
Taste to be sure it is tangy and smooth enough. If not completely smooth, add a tiny bit more water, if not tangy enough add another tsp. of lemon juice. Place in an airtight container and store in the fridge for up to 2 weeks. ENJOY!