![Cashew Cream Cheese With Chives [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2014/04/Cashew-Cream-Cheese-v800.jpg)
The idea of making cheese from cashews was totally alien to me until a few months ago. Then I started blending cashews to experiment with vegan cheesecakes and cashew cream and the obsession started. I absolutely love it! To the sceptics, I’d say just try it.
This vegan cashew cream cheese recipe makes a sizeable portion. Feel free to halve the quantities and vary the garlic and chives to suit your own taste.
Great on bagels, crackers, matzos, toasts etc..
![Cashew Cream Cheese With Chives [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2014/04/Cashew-Cream-Cheese-v800-300x300.jpg)
Cashew Cream Cheese With Chives [vegan]
A delicious dairy-free spread fro sandwiches, toast, crackers or bagels.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 g cashews
- 3 garlic cloves – crushed
- 3 Tbsp chives – finely chopped
- salt
Instructions
- Put the cashews in a bowl. Cover with water and soak 4 hours to overnight.
- Drain the cashews. Place in a blender with the garlic.
- Whizz to a smooth paste. Add some water little by little to the desired consistency.
- Transfer to a bowl. Add the chopped chives. Season to taste.
- Keep refrigerated in an airtight container.
Nutrition
Serving: 50gCalories: 1672kcalCarbohydrates: 94gProtein: 55gFat: 132gSaturated Fat: 23gPolyunsaturated Fat: 24gMonounsaturated Fat: 71gSodium: 38mgPotassium: 2016mgFiber: 10gSugar: 18gVitamin A: 1IUVitamin C: 4mgCalcium: 127mgIron: 20mg
Find this recipe online:
Cashew Cream Cheese With Chives [vegan]
https://theflexitarian.co.uk/recipe-items/cashew-cream-cheese-chives-vegan/
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
I cannot wait to see your posts!
I tried making this today and had high hopes, especially considering I’d just tried a cashew cream cheese at the farmers’ market on Sunday and was hoping I’d be able to make my own, rather than paying the $5/quarter cup that they were charging. Mine didn’t come out at all like a cream cheese, though. It’s more of a hummus/paste consistency, and still tastes like cashews. Any tips on what I might have done wrong?
Annie – Thanks for your feedback. I am sorry the recipe did not work as expected for you. For the taste, make sure you use raw cashew rather than roasted ones. To get a smooth consistency you might want to blend the cashews for much longer and add a bit more liquid (1 Tablespoon at a time). To offset the taste of the cashews (I did not have this issue so I am not sure if this is down to the type of cashew I used) you might want to try adding lemon juice and/or apple cider vinegar 1 teaspoon at a time. I would start by adding the lemon juice and/or apple cider vinegar first to get the taste you are looking for and if the consistency is still not right for you then add a bit more water. Hope this helps. Do let me know how you get on.