Raw Cashew Cream Cheese

Raw Cashew Cream Cheese

I recently tried a very yummy truffle cashew nut cheese and decided to try and make something similar. No truffles here but the result is just as yummy. I want to spread it all over some seedy crackers, but I need to make more of those as they were polished off quite quickly last week. This spread is great if you are vegetarian, vegan, Paleo, dairy free or just love yummy spreads. The cashews are not only buttery and tasty but they are a source of magnesium, manganese, copper and protein. The nutritional yeast boosts up the vitamin B content and more importantly vitamin B12, which is essential for the correct functioning of the brain, nervous system, digestion and absorption of iron.

It's also super easy, not sure why I haven't tried it before. This one is inspired by Nutritionstripped's cashew cheese recipe.

INGREDIENTS

  • 1 cup organic raw cashews soaked for 5 hours or overnight
  • 1 small garlic clove
  • 1 Tbs nutritional yeast*
  • 1 tsp apple cider vinegar
  • 1 lemon juiced
  • 1 tsp lemon zest from juiced lemon
  • 3/4 tsp Herbamare*
  • pepper to taste

* Nutritional yeast is available from health food stores. It is also called Savoury Yeast Flakes, it is not brewers yeast. Herbamare is available from health food stores and health food section of the supermarket.

METHOD

Put all the ingredients into a high powered blender and blend to desired consistency.

Put paste in a jar and store in the fridge, it will get harder as it chills. It will keep for 4-5 days.

Egg and Cashew Cream

I had some mixed up with an organic egg (like mayonnaise), and avocado on a corn cracker for lunch. There are so many options, like smoked salmon and sourdough, dolloped into a bowl of hot pumpkin soup instead of cream. How will you eat yours?