Vegan Cream Cheese
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1.5 cup, halves and whole Cashew Nuts, dry roasted 30 mL Lemon Juice .5 cup (8 fl oz) Water, tap 1 tsp Onion powder 2 tbsp Kal Nutritional Yeast Flakes Salt to taste (I used 1 tsp of Himalaya Salt)
1: Soak the cashews overnight, drain them, and place your ingredients in a high powered blender or food processor.
2: Blend. If you have a high powered blender you should be able to complete this step in one blending session, but if you have a food processor or your blender doesn’t get the cashew cream completely smooth and silky on the first whirl simply stop and scrape the sides then continue to blend until you reach the consistency of a smooth, pour-able sauce.
Serving Size: 20 2Tbsp servings
Number of Servings: 1
Recipe submitted by SparkPeople user J36712.
2: Blend. If you have a high powered blender you should be able to complete this step in one blending session, but if you have a food processor or your blender doesn’t get the cashew cream completely smooth and silky on the first whirl simply stop and scrape the sides then continue to blend until you reach the consistency of a smooth, pour-able sauce.
Serving Size: 20 2Tbsp servings
Number of Servings: 1
Recipe submitted by SparkPeople user J36712.
Nutritional Info Amount Per Serving
- Calories: 1,247.9
- Total Fat: 95.9 g
- Cholesterol: 0.0 mg
- Sodium: 40.0 mg
- Total Carbs: 80.9 g
- Dietary Fiber: 9.7 g
- Protein: 37.8 g
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