Cashew Cream Cheese Food

CASHEW CREAM CHEESE

Steps:

• Add the soaked cashews, oil, lemon juice, and salt to a food processor.
• Blend for 5-8 mins to achieve a creamy texture. Stop the processor and scrape down the sides 2-3 times during blending.
• Taste and add more lemon juice or salt as needed.
• Place in an airtight container and store in the fridge for up to 5 days.

VEGAN CASHEW CREAM CHEESE

Steps:

• Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
• Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
• Serve right away or let chill in the refrigerator before serving.

RAW CASHEW CREAM CHEESE

Steps:

• Soak cashews for 4-12 hours. Drain, rinse, and drain again.
• In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
• Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
• Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
• In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
• Keep refrigerated.

CASHEW CREAM CHEESE (FROM ARTISAN VEGAN CHEESE)

Steps:

• Put everything in a high-speed blender or food processor and process until smooth and creamy.
• Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
• Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.

VEGAN CREAM CHEESE

Steps:

• Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
• Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
• Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.