Vegan Cream Cheese Made from Cashews
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g cashew nuts
- 100 ml water
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoon herbs, mixed, e.g., Frozen mixture 8 herbs
- 1 clove (s) garlic, optional
- Water for soaking
Print Recipe
Pin Recipe Instructions
- Soak the cashew nuts in plenty of water for at least 2 hours, preferably overnight. This can be done at room temperature.
- The soaking water is poured off. Put the cashew nuts in a tall mixing beaker and puree with 100 ml of water, lemon juice and salt. Do not forget to taste, possibly also add a little lemon juice. The amount of salt is also to be determined individually, if necessary, it is better to add salt at the end.
- Then season with herbs according to personal taste. I like a mixture better than e.g., only basil. If desired, a pressed clove of garlic can be added, but this is optional.
- The finished cream is suitable as a spread and comes relatively close to herbal cream cheese. Can also be enjoyed with jacket potatoes or potato hash browns instead of herbal quark. In a well-sealed container, it will keep for a few days in the refrigerator.
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