Last-Minute Vegan Cashew Cream Cheese

For vegan cashew cream cheese in a snap with no soaking, try this last-minute recipe and spread it on bread or crackers or use it as a dip.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 128 Calories

Ingredients

• 1 pinch salt
• 1 lemon, juiced
• 1 clove garlic
• 1 teaspoon nutritional yeast
• 2 cups unsalted raw cashews
• 1.5 cups water

Recipe Instructions

Step 1

Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.

Step 2

Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.

Step 3

Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.