Cashew Cream Cheese – Easy Recipe for Beginners

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Cashew cream cheese is a great substitute for all-purpose dairy free recipes, especially those creamier once.  You can play with the thickness of the cream by adding water and adding other ingredients for the flavour.

Cashews has a very mild taste which makes them so versatile. Make sure to buy raw, unsalted and un-roasted cashews and for a more smoother and creamier taste make sure to soak them over night or at least for 4 hours, soaking nuts also helps to improve their nutrition.

You can stir the cashew cream into a more creamier soup, blend it into a richer pasta sauce, add it to your morning oats or muesli, make a pudding and let your creativity go wild.

Our favourite way to use cashews is to make cashew cream cheese. Here is a easy and quick recipe you can try.

Cashew cream cheese

You will need: 

• 2 cups soaked cashews
• 1-2 cups of water
• 1 whole lemon juice
• 1 whole lime juice
• one and 1/2 tsp sea salt
• 5-6 tbs Nutritional Yeast

Garnishing 

• crackers of your choice
• fine chopped onion
• cherry tomato
• chopped coriander

How to…

Start by adding your soaked cashews with the rest of the ingredients into a food processor. We recommend soaking your cashews overnight or at least for 4 hours. Once everything is well processed add some water until the consistence of the cheese is as you desire, not to runny and not to thick. Now you have a dream cheese to add  on your favourite crackers. Try garnishing with some chopped onion, tomato and coriander. It complements the cheesy taste perfectly. See the video created by Kshama below and make sure you share with us what creative ways you use cashew cream cheese.

 

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Cashew Cream Cheese on crackers! Here's a quick and easy recipe for Tasteful Tuesday 😋💁🏻😂 For Cashew Cream Cheese: -2 cups soaked cashews – 1 and half cup to two cups of water – 1 whole lemon 🍋 juice and 1 whole lime juice -1 and 1/2 tsp sea salt – 5-6 tablespoons Nutritional Yeast Cream the cashews, add liquid, add sea salt and nutritional yeast and finally add enough water until you get the desired consistency. Get your favourite crackers, add onion, tomatoes and freshly made cream cheese, garnish with coriander and tada 💁🏻 you have the most healthy snack ever! (Lol not really) 😂 . . . . . . . . . . . . . #vitamix #vitamixrecipes #buzzfeedfood #yahoofood #buzzfeedtasty #huffposttaste #foodblogfeed #thefeedfeed #veganrecipes #veganfoodshare #cashewcream #veganlife #forkfeed #bbcgoodfood #nomnomnom #kesarlilylondon #recipevideo #videoedits #instablogger #foodnetwork #foodandwine #foodstyling #foodvideo @buzzfeedfood @buzzfeedtasty @bbcgoodfood @food_glooby #gloobyfood @thefeedfeed.vegan @huffposttaste @food52 #f52grams @foodnetwork #healthyeating @forkfeed @vitamix

A post shared by Kshama Parikh – London (@kesarlily) on Sep 19, 2017 at 11:21am PDT

 

Here is some other ideas on how you can use cashew cream cheese.

 

Cashew cream cheese cake

While you are at it why not make a healthy and easy cashew cream cheese cake. Yes, making cashew cream cheesecake is very easy to make, beginners approved. A lot of times there is no baking involved, where you just freeze the cake with some few ingredients.

You will need:

• 2 1/2 cups raw cashews
• 1 tbsp vanilla bean paste
• 1/2 cup pure maple syrup or raw agave
• 1/2 cup lemon juice
• 1/4 cup plus 1 tbsp melted virgin coconut oil
• 1/4 cup water
• pinch of salt
• For a more cheesier taste add 2 table spoons of Nutritional Yeast

How to:

Start by soaking your cashews in lukewarm water overnight or for at least 4 hours.  Drain the cashews and pat until it’s completely dry.Combine all the ingredients in a food processor and mix for 5-7 min until everything is well processed.  Pour the mixture in a prepared crust that you can buy or use the crust recipe below and freeze for 2-3 hours before serving the cheese cake.

Crust recipe

• 1/2 cup pitted dates
• 1/2 cup almonds or walnuts
• pinch of salt
• 1/4 tsp pure vanilla extract
• water if needed

 

Line a spring form pan with parchment paper. Mix all the crust ingredients in a food processor until everything is well combined and add some water if it’s to dry.  Fill and press the crust mixture into the prepared pan and freeze for 15 min. Once it’s ready fill the crust with the raw cheesecake and store in the freezer for up to two weeks. I don’t believe you will have it in the freezer for longer than a day, it’s that yummy 🙂

If you try any of this recipes make sure you share your creations with us and any other creative ways to use cashew cream cheese. We would love to hear from you.