Cashew Cream Cheese With Chives [vegan]

Name: Cashew Cream Cheese With Chives [vegan]
Prep time: 5 min
Ingredients: 300g cashews [10.5 oz]; 3 garlic cloves (crushed); 3 Tbsp chives (finely chopped); salt

Published on April 17, 2014 | In American | By theflexitarian |

7 Comments

- Prep Time
- 5 Minutes
- Difficulty Level

The idea of making cheese from cashews was totally alien to me until a few months ago. Then I started blending cashews to experiment on vegan cheesecakes, 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 make 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..

Dairy-Free, Egg-Free, Gluten-Free, Raw, Soya-Free, Vegan

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Ingredients

300g cashews [10.5 oz]
3 garlic cloves (crushed)
3 Tbsp chives (finely chopped)
salt

Nutrition Info

Instructions

Put the cashews in a bowl. Cover with water and soak 4 hours to overnight.
Drain 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 chopped chives. Season to taste.
Keep refrigerated in an airtight container.

Ready in : 5 Minutes
Course : 5 Ingredients or Less, Dips & Spreads
Recipe Type : Vegan

7 Responses to Cashew Cream Cheese With Chives [vegan]

Annie June 4, 2014 at 6:16 am #

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?

Reply
- theflexitarian June 4, 2014 at 9:23 am #
  
  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.
  
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