Cashew Cream Cheese

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This cream cheese is unbelievable! We used it for our “sushi” rolls.
  • 1 cup raw cashew nuts, soaked
  • 1/4 cup almond milk
  • pinch of salt
  • freshly ground black pepper
  • 1tsp ground cumin
  • zest of one small lemon
  • juice of 1/2 small lemon (2 tbsp)
  • Soak the nuts in plenty of water for a minimum of 4 hours or over-night.
  • If you are short on time: quick soak – place the nuts in a saucepan, cover with water and bring to boil. Turn off the heat and let soak, covered, for one hour.
  • Drain the nuts after soaking.
  • Place all ingredients in a food processor and blend until smooth and creamy.
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2 Responses to “Cashew Cream Cheese”

  1. the cashew cream cheese looks amazing!


  1. Super Easy Veggie Sushi | Active Vegetarian, Nutrition and Fitness Tips for Plant Based Eaters - January 16

    [...] “sushi” recipe is super easy to make. We prepared a vegan cream cheese in advance and stored it in the fridge until dinner [...]

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