Made with 6 ingredients, cream cheese is simple. Perfect vegan, creamy, tangy, spreadable cream cheese.
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– 1 cup raw cashews,, softened – 2 tablespoons refined coconut oil– 1 tablespoon lemon juice– 1 tablespoon apple cider vinegar– 2 teaspoons white miso paste– ¼ teaspoons salt, or to taste
INSTRUCTIONS
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INSTRUCTIONS
Cashews can be boiled or soaked. Put cashews in a small pot, cover with water, and boil for 10 minutes until tender.
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Step 1
Cover cashews with water in a bowl to soak. Soak overnight or for 4 hours to tenderize. Drain and rinse cashews before using.
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Step 2
Mix softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt in a food processor. Mix until smooth, scraping the sides as needed.
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Step 3
Put cream cheese in a small dish and smooth with a spatula. Set in the fridge for 1 hour or until ready to serve, covered.
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Step 4
Vegan cream cheese firms up and spreads well. Cover leftovers in the fridge for two weeks.