Cream Cheese And Cashew Pate Food
VEGAN CASHEW CREAM CHEESE
Vegan cream cheese made with cashews.
Provided by DanaC
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 11 g, Fat 14.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 101.7 mg, Sugar 2.2 g
CASHEW CREAM CHEESE
Cashew cream cheese is the perfect homemade dairy-free option. It's tangy, creamy, spreadable and whips up in about 5 minutes. Lasts all week in the fridge.
Provided by Marlena Luna
Categories Breakfast
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 28 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
VEGAN CREAM CHEESE
Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved
Provided by Jessica Gooch
Time 15m
Yield Makes 400g
Number Of Ingredients 4
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.
Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CREAM CHEESE AND CASHEW PATE
Make and share this Cream Cheese and Cashew Pate recipe from Food.com.
Provided by PinkCherryBlossom
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Beat all ingredients together and season if desired.
- Press into ramekins and cover until needed.
Nutrition Facts : Calories 345.3, Fat 31.2, SaturatedFat 14.7, Cholesterol 61.9, Sodium 335.7, Carbohydrate 10.9, Fiber 1.1, Sugar 1.9, Protein 8.2
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