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Cashew Cream Cheese

Ingredients

1 cup raw cashews, soaked
1 Tablespoons refined coconut oil
3-5 Tablespoons fresh squeezed lemon juice (see note)
1/2 teaspoon Himalayan pink salt

Method

Add the soaked cashews, oil, lemon juice, and salt to a high-speed blender or food processor.
Blend for 5-8 mins to achieve a creamy texture. Stop the blender or processor and scrape down the sides 2-3 times during blending.
Taste and add more lemon juice or salt as needed.
Place in an airtight container and store in the fridge for up to 5 days.

Notes

Minimum quantity: you likely need to make at least this much!
More flavour: I might consider adding a smidge of nooch or something for a slightly cheesier flavour. Or maybe some apple cider vinegar.
Lemon juice: Depending on how citrusy your lemons are, you may need to use more or less juice. Start with 3 Tablespoons and add more as needed to make the cream cheese tangy.
Adding water: For a thinner, more whipped cashew cream cheese, add 2-3 Tablespoons of water to the cream cheese after blending. Pulse a few times to mix in the water.
URL: https://www.whereyougetyourprotein.com/cashew-cream-cheese/

Nutrition Data

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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    "1 cup raw cashews, soaked\n",
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    "3-5 Tablespoons fresh squeezed lemon juice (see note)\n",
    "1/2 teaspoon Himalayan pink salt\n"
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  "notes": "*   Minimum quantity: you likely need to make at least this much!\n*   More flavour: I might consider adding a smidge of nooch or something for a slightly cheesier flavour. Or maybe some apple cider vinegar.\n*   **Lemon juice:** Depending on how citrusy your lemons are, you may need to use more or less juice. Start with 3 Tablespoons and add more as needed to make the cream cheese tangy.\n*   **Adding water:** For a thinner, more whipped cashew cream cheese, add 2-3 Tablespoons of water to the cream cheese after blending. Pulse a few times to mix in the water.\n*   URL: <https://www.whereyougetyourprotein.com/cashew-cream-cheese/>\n",
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