Raw vegan cream cheese

Heavenly creamy, smooth cream cheese with so little ingredients yet packs so much of a bombastic ‘real’ taste, you would wonder why the breast’s milk of another species had to be used in the first place!

Ingredients that you’ll need:

  • 200gr unsalted cashews, soaked overnight or at least 6 hours
  • 3/8 teaspoon Himalaya salt
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons coconut water
  • 2 handful fresh chives, finely chopped
  • 1 handful fresh cilantro, finely chopped (optional, but will enhance the taste)
  • 1 handful fresh parsley, finely chopped (optional, but will enhance the taste

How to make it:

  • Put all ingredients into a food processor (it would lose its cream cheese texture in a blender), process for a few seconds. Use a spatula to scrap the sides down and process again until it becomes a homogeneous cream cheese texture.
  • The herbs can either be processed together or cut extra and mixed into the cream cheese afterwards.
  • Keep refrigerated and sealed to enhance the flavor. In the fridge it can keep up to 2 weeks (if it survives your appetite that long ;P )

Here’s the recipe video:

If you remake it yourself, tag me in your post with #peasfulyoga or @peasfulyoga. Enjoy!

 

By |2018-04-17T18:03:41+00:00November 20th, 2017|ENGLISH|0 Comments

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