This Cashew Cream Cheese is a versatile and delicious alternative to traditional dairy-based spreads. Made with simple ingredients like cashews, garlic, and lemon, this spread is both nutritious and flavourful. Perfect for adding a touch of richness to your sandwiches, crackers, or as a dip for fresh vegetables.
When I was vegan I would make this all the time as a replacement for cream cheese. Now that I'm no longer vegan I still prefer this over regular cream cheese.
This Cashew Cream Cheese is perfect with my Miso Glazed Mushrooms and would also be a great replacement for ricotta in this Heirloom Tomato Sandwich recipe.
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Why you need to make this Cashew Cream Cheese
- Healthy and Nutritious: This spread is made from raw cashews, offering healthy fats and protein while being dairy-free and vegan.
- Simple and Quick: With only a handful of ingredients and minimal prep time, this recipe is easy to make.
- Versatile Usage: It can be used as a spread, dip, or even a base for sauces, making it super versatile.
Ingredients
- Raw cashews: Provide a creamy texture and are rich in healthy fats and protein.
- Garlic clove: Adds a robust flavour.
- Lemon: Adds a zesty flavour and a touch of acidity, balancing the richness of the cashews.
- Sea salt flakes: Enhances the overall flavour with a subtle saltiness.
- Water: Helps to blend the cashews into a smooth, creamy consistency.
- Olive oil: Adds richness and a smooth texture.
See recipe card for quantities.
Hint:
- Soak Cashews Properly: Ensure the cashews are soaked well, either by boiling for 15 minutes or soaking overnight, to achieve the creamiest texture.
- Blending Tips: If the mixture is too thick, add water gradually to reach the desired consistency. Scrape down the sides of the blender or food processor regularly to ensure even blending.
Substitutions
- Blanched almonds instead of raw cashews for a different nutty flavour.
- Apple cider vinegar in place of lemon juice for a different acidic profile.
- Avocado oil instead of olive oil for a different healthy fat option.
Storage
Store the cashew spread in an airtight container in the refrigerator. It will keep fresh for up to a week. For a thicker consistency, let it set overnight in the fridge. If you wish to freeze the spread, transfer it to a freezer-safe container or bag and store for up to three months. Thaw it in the refrigerator before use and stir well to restore its creamy consistency.
FAQ
- Can I use roasted cashews instead of raw? It's best to use raw cashews for this recipe, as roasted cashews will alter the flavour and may not blend as smoothly.
- How long does the Cashew Cream Cheese last? Stored in an airtight container in the refrigerator, the cashew spread will last up to a week.
- Can I freeze the cashew spread? Yes, you can freeze it. Store in an airtight container or freezer-safe bag for up to three months. Thaw in the refrigerator before using.
Related
Looking for other recipes like this? Try these:
Cashew Cream Cheese
Ingredients
- 1 ½ cups raw cashews
- 1 garlic clove
- ½ lemon
- 1 tsp sea salt flakes
- ¼ cup water
- ¼ cup olive oil
Instructions
- Boil the cashews for 15 minutes to soften them. Alternatively you can cover the cashews in cold water and soak overnight in the fridge. Both work the same!
- Drain the cashews and add to a blender or food processor with the rest of the ingredients. I personally find my blender blends a bit more smoothly than my food processor but my food processor still does an amazing job.
- Blend until super smooth. This may take a few minutes in my blender or up to 5 - 10 minutes to get it really smooth in my food processor. You'll probably need to stop and scrape down the sides a couple of times. If you're having trouble, add a few extra tablespoon of water to help move things around.
- You can enjoy right away but if you're after a thicker consistency, it will set and get thicker overnight in the fridge.
Sally Stone
if I leave out garlic can I use the cream cheese for sweet like cheesecake
Sarah
I've never tried it but I have seen a lot of frozen cheesecakes made with cashew cream very similar to this! And I've also made a cashew cream frosting for my vegan carrot cake if you want to check that out 🙂 xx