Garlic & Herb Cashew Cream Cheese

As someone who once upon a time (not that long ago), didn’t eat meat and reduced dairy intake for nearly seven years, I know all about the world of foods and recipes that “taste just like” and claim to have you “not miss the real thing.” I created such dishes all the time, in this category, for myself and others. From the words of meat substitutes to creative legume & nut concoctions, I am a believer that it is possible to successful enjoy a range of flavors and cuisines without eating meat or dairy.

I am also, however, someone who believes that these foods will ever “taste just like” or have me “not miss the real thing.” Sorry to be a nay-sayer or a negative Nancy but nothing will ever, in a foolproof manner, understudy for a rib-eye steak or a wedge of Lamb Chopper cheese from Holland (which makes my eyes sparkle with actual glitter.) I truly believe in moderation and even though, I have (as of last summerincorporated meat back into my diet, I still adore creating and consuming vegetarian and vegan dishes. There’s something pretty amazing about how close you really can get sometimes, to the real thing.

This cream cheese, is made from the almighty cashew and a few other simple ingredients. Don’t be frightened by the crazy long prep time listed on the recipe card. You do need to soak the cashews for a few hours but this dilemma has the easiest solution–just cover the cashews with some water and pop them in the fridge the night before you want to enjoy this amazing spread on some toast or a bagel (if you don’t have a day job, you can even make the bagels). By morning, the recipe is one step–all in the blender and go. It’s fresh, tangy, flavorful, and *almost* like the real thing.

Garlic & Herb Cashew Cream Cheese
Yields 1
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Prep Time
3 hr
Cook Time
5 min
Total Time
3 hr 5 min
Prep Time
3 hr
Cook Time
5 min
Total Time
3 hr 5 min
Ingredients
  1. 1 cup whole, raw cashews
  2. 1/3 cup water
  3. 1 tablespoon coconut oil
  4. 1/4 cup fresh lemon juice
  5. 1 small garlic clove, peeled (or half, if it's a big one!)
  6. 1/4 cup fresh dill
  7. 1/4 cup fresh italian parsley
  8. 1 teaspoon kosher salt
Instructions
  1. Soak cashews. In a medium-sized bowl, cover cashews with water and leave to soak, for at least three hours and up to overnight. Drain.
  2. In a blender or food processor, combine soaked cashews and remaining ingredients and blend until almost smooth. This is a matter of preference, I like a little texture to my cream cheese but if you prefer a smooth cheese--by all means, keep blending!
Notes
  1. Water quantity indicated in ingredient list, is for blending into the cream cheese. Water needed for soaking is not quantified or listed.
  2. Cream cheese keeps 3-5 days, covered tightly, in the fridge.
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