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NON-DAIRY CREAM CHEESE
Cashew-based cream cheese is a great non-dairy alternative to schmear on a bagel or muffin or add to your favorite dip for a creamy texture.
INGREDIENTS
Recipe double wells
1 cup raw cashews
enough water to cover cashews soaked in water for 4-8 hours or overnight
1 tsp fresh lemon juice, or to taste
½ tsp sea salt, or to taste
1-2 tbsp water, plus for desired consistency
METHOD
Put cashews in a bowl and add enough water to cover the cashews completely. Soak for 4-8 hours or overnight if possible.
Drain and rinse the cashews and transfer them to a food processor bowl. Add lemon juice and salt. Process until smooth. Taste and adjust the seasoning (salt and lemon juice) to taste. If the mixture is too thick, adjust by adding a tbsp or more of water to reach the desired consistency.
Store in an airtight container refrigerated for up to one week
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