How to make cashew

Vegan Cream How to make cashew made with cashews is creamy and smooth with a bit of tang for a tasty dairy-free cream cheese recipe that’s healthy, customizable, and so easy to make! Vegan Cream Cheese – Creamy smooth with a bit of tang this tasty cashew cream cheese recipe is customizable, tangy and easy to make!

Perfect for bagels, sandwiches and veggies. Can I Buy Dairy-Free Cream Cheese In The Store? It tastes fresh and delicious and is a perfect substitute for any dairy version of cream cheese. It can easily be customized for extra tang or flavored with optional add-ins like herbs and spices. It’s easy to make and ready in as little as 15 minutes!

If you’re trying to give up dairy or are just craving a great dairy-free cream cheese, then you are going to love this vegan cream cheese recipe! In this recipe, cashews are blended with two types of acidic ingredients, creating a slightly tangy and creamy spread that you won’t believe is dairy-free! You may be tempted to use roasted cashews, but the flavor will not be the same. APV for a super zingy finish. And as always with our recipes, use salt to tast. 1 teaspoon onion powder, or a small diced jalapeno for a change of taste. When adding flavor, I suggest blending chives and jalapeno in by hand at the end.

For a sweet variation, try this Sweet Cashew Cream. Soften the cashews by soaking them in hot water for 10 minutes. Cashews don’t need any longer than 3 hours to soak but will be fine if soaked overnight. Soaking also aids in digestion and is good for those with sensitivities. Drain well and give a good rinse before using.

Add the ingredients to the blender cup and process until creamy. You may need to stop and scrape down the sides every now and then. Once done, taste for flavor, adding more lemon or apple cider vinegar for more tang. Serve right away or keep in the refrigerator to chill and thicken even more. 6 days in the refrigerator, stored in a covered container.

Freezer: This cashew cream cheese can be kept in the freezer, in a freezer-safe container, for up to 2 months. Let thaw in the refrigerator for 24 hours before using. You can use this vegan version anywhere dairy cream cheese is called for. We absolutely love it and use it often!

Before learning how to make homemade, my favorite store-bought vegan cream cheeses were kite hill and Miyoko’s. Kite hill has a variety of flavors and is my favorite. If you try this cashew cream cheese recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make. Silky smooth vegan cream cheese is made with 5 simple ingredients and is a perfect condiment for bagels, sandwiches, and veggies!