Best Cashew Cream Cheese From Artisan Vegan Cheese Recipes
LAST-MINUTE VEGAN CASHEW CREAM CHEESE
Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it's yummy and it carries me through those days when my avocados are just not soft yet or when they are not in season (I'm based in Israel and we have food seasons). A girl's gotta have something to spread on her sourdough bread in the morning, you know what I mean. It is also just plain good! All the recipes I have found in the past require me to soak my cashews before but that requires me to plan. And I'm not good at that!
Provided by Bayla Haskel
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
- Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
- Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 8 g, Fat 10 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 16.9 mg, Sugar 1.3 g
VEGAN CASHEW CREAM CHEESE
Vegan cream cheese made with cashews.
Provided by DanaC
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
- Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
- Serve right away or let chill in the refrigerator before serving.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 11 g, Fat 14.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 101.7 mg, Sugar 2.2 g
CASHEW CREAM CHEESE (FROM ARTISAN VEGAN CHEESE)
From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours.
Provided by Wish I Could Cook
Categories Spreads
Time P2DT15m
Yield 2 Cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Put everything in a high-speed blender or food processor and process until smooth and creamy.
- Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
- Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.
Nutrition Facts : Calories 1590.7, Fat 128, SaturatedFat 25.7, Cholesterol 3.8, Sodium 215.9, Carbohydrate 90.9, Fiber 8.2, Sugar 15.1, Protein 43
RAW CASHEW CREAM CHEESE
This cheese is soft and creamy. Great for dipping and spreading. Try it with raw veggies or with my Raw Unbaked Flax Raisin Crackers.
Provided by jsewards01
Categories Cheese
Time P1D
Yield 12 oz, 12 serving(s)
Number Of Ingredients 5
Steps:
- Soak cashews for 4-12 hours. Drain, rinse, and drain again.
- In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
- Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
- Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
- In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
- Keep refrigerated.
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