Cream cheese and chives
I have spent what feels like a lifetime trying to get my little girl to eat cheese. She didn’t like non-vegan cheese before going vegan. (Which I don’t blame her for now!) She hates the smell of shop bought vegan cheese (she has a point) and she’s even turned her nose up at some of my previous homemade cheese recipes. So I guess you’re thinking, leave the poor girl alone and stop trying to make her eat cheese right? I hear you. However, when we are all tucking into a cracker platter or trying to stop her toppings from falling of her pizza I feel the need to find the glue that would help stick her food together. (I’m so not selling this I know but bear with me.)
Now, I don’t want to create a cheese for cheese’s sake. For those of you who know me, it’s all about the nutrition so after many tried, tested and failed attempts I have struck gold. Now Pops on the odd occasion used to eat cream cheese so this is where I thought I would start. She also loves houmous and cream cheese is a similar dip style so here we have it. I have finally made a cream cheese that doesn’t smell like cheese but that is creamy, tangy and cooling just like its dairy cream cheese counterparts.
This recipe is basically made from raw cashews which are a fantastic source of good fats and protein for your weegans (and you!) and are loaded with vitamins, minerals and antioxidants. They are a great source of vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium which are great for nourishing growing bodies.
The key to getting this recipe spot on is investing in a decent food processor. I spent years feeling frustrated at not being able to get my recipes right before finally purchasing this one. You need the power of a high sped food processor to get your nuts nice and creamy. This is our most recently bought blender and it has been amazing even on the trickiest of jobs of making nut butters and now cream cheese! Gone are the days of smelling hot motor plastic and still having grainy dips!
Now to the fun part…
- 3/4 cup raw cashew nuts
- 1/2 cup plain soya yoghurt
- 2 tbsp nutritional yeast
- 1 tbs lemon juice
- 1 tbs water
- 1/4 tsp onion powder
- Season to taste
- Pop all of your ingredients into your food processor and blitz until smooth and creamy.
- Cool in the fridge until serving.
Serve on crackers or crusty bread or even in a sandwich with some pickle. Yummy! 😋
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