Introducing your new favorite addition to plant-based brunch. This cashew cream cheese is perfect on whole wheat toast, smeared on MamaSezz raw, savory bread, or served as a veggie dip. It's got only 6 ingredients (including water) and it lasts in the fridge for up to 5 days so you can enjoy all week long.
1 cup raw cashews, soaked overnight
2-3 TBSP water
1/4 cup of lemon juice
1 1/2 tsp apple cider vinegar
2 TBSP nutritional yeast (gives the cashew cream cheese its "cheese" taste)
salt to taste
* Optional: top with chopped herbs, chives, or your favorite veggies!
1. Soak cashews overnight, then rinse in colander, place in blender or food processor and blend with 2-3 TBSP water until smooth.
2. Add the remaining ingredients and blend until completely blended.
3. If you want a veggie cream cheese, you can add chopped herbs, chives, peppers, carrots, onions, etc.
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