Zesty vegan cream cheese
A dairy-free alternative to the real thing.
|1 cup||cashew nuts — raw|
|2 cloves||garlic — cloves, crushed|
|lemon — juice only|
|1 Tbs||vinegar — white wine|
|lemon — zest only|
Start by soaking the cashews in water for up to 8 hours. Drain and place in a high speed food processor. Add the remaining ingredients and blend for 1 – 2 minutes. Add a splash or two of water if the mixture looks a bit crumbly. Blend again until completely smooth and creamy.
Serve right away or keep in an airtight container in the fridge for up to 1 week.
WATCH how it’s done…
Recipe: Tessa Purdon