#dairyfreespread

Homemade Cultured Cashew Cream Cheese

This cultured cashew cream cheese is smooth, creamy and pleasantly tangy. It is a versatile dairy-free spread for bagels, toast, crackers, sandwiches, dips and savoury sauces.

Ingredients:

• 1 cup raw cashews, soaked for at least four hours and drained • 2 tablespoons plain plant-based yogurt with live cultures • 2 tablespoons fresh lemon juice • ½ teaspoon sea salt • 1 tablespoon nutritional yeast

Add all five ingredients to a high-speed blender or food processor. Blend until completely smooth and creamy, stopping to scrape down the sides when necessary.

Transfer the mixture to a clean glass jar and cover it loosely. Leave it at room temperature for 12–24 hours. A longer culturing period will generally produce a stronger, tangier flavour.

Indulge in the rich flavors of Tuscany with this creamy spread, perfect for snacking or entertaining. It's dairy-free and gluten-free, making it suitable for various dietary preferences.

Ingredients: 1 cup soaked cashews. 1/4 cup sun-dried tomatoes. 2 tablespoons nutritional yeast. 2 cloves garlic. 2 tablespoons lemon juice. 1/4 cup olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves.

Instructions: Soaked cashews, sun-dried tomatoes, nutritional yeast, garlic, lemon juice, and olive oil should all be put in a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add pepper and salt to taste. Put in fresh basil leaves and pulse until the basil is well mixed in and chopped up. Put the spread in a bowl and put it in the fridge for at least 30 minutes to let the flavors mix. Spread it on gluten-free bread or crackers or use it as a dip for vegetables. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes