Your feedback is important, and it helps me decide which recipes to post next for you.Ingredients & Substitutions: What Is In A Cashew Tofu Cream Cheese Spread Spicy Cashew Dip Let me know what you think of this cashew cream cheese! Yeah….I should probably call it cashew spread. People dip into this cashew cream cheese and say the same thing when they come up for air,“Oh wow, this is so delicious. But if expect this to taste exactly like cheese made from cow’s milk you may be a little disappointed.Ĭonversely, if you think of it as a dairy-free healthy cheesy-tasting alternative to conventional cheese you will love the results. I’ve found this advice to be true in all aspects of life and I offer it up today when making this cashew cream cheese.ĭon’t get me wrong, this cashew cheese is absolutely scrumptious. If you keep your expectations in a realistic place, you’re less likely to be disappointed. My dad always tells me that happiness is tied up in expectations. What Does Cashew Cream Cheese Taste Like? You can find soaking instructions, the soak times for specific nuts and seeds, and soaking chart on my soaking post. No matter what nut or seed you choose, you will get the smoothest creamiest cheese by soaking your nuts or seeds before blending. Soak your nuts or seeds for the smoothest texture 2 cups raw sunflower seeds (for nut-free cream cheese).1 cup raw sunflower seeds + 1 cup raw pine nuts.2 cups blanched slivered almonds (not whole raw almonds).If you can’t eat cashews, you could substitute the 2 cups of raw cashews with: Substitutions For Cashew in this Cream Cheese Recipe: For fresh herbs, stir them into the base recipe otherwise your cheese will turn green. I’ve listed all of the ingredients for these flavor variations in the recipe card.įor each flavor option, just add the listed ingredients to the base recipe. Keep things interesting by adding herbs and flavors to the basic cashew cream cheese recipe. You could also keep this dip more rustic. I like to keep this cashew cream cheese the consistency of hummus or ricotta so it acts like a cream cheese spread that’s fantastic with chips, crackers, or veggie sticks, or slathered on bagels, sandwiches, or wraps. Process all of the ingredients for 30 to 60 seconds, or longer, until smooth and creamy. In the base cashew cream cheese recipe, I’m using: To make cashew cream cheese, soak your cashews, drain them, and then blend them with your flavorings. You will also get the smoothest texture with cashews. But, raw cashews yield the best results when making neutral-flavored vegan cheeses. You’ll get a better result with a food processor.ĭifferent nuts and seeds blended with filtered water make all kinds of vegan cheese varieties.īlanched slivered almonds, raw macadamias, raw pine nuts, raw sunflower seeds, and raw sesame seeds all make awesome vegan cheeses. If you don’t have one, you can’t make this in a conventional blender. You will get a smoother consistency in the high-speed blender. You can make this cashew cream cheese in your high-speed blender or food processor fitted with the S-blade. I’ve shared my favorite combos in this post.
I make the base recipe and mix things up with flavor variations. I make it all the time to serve as a cheese, a dip, or slathered on sandwiches and wraps. This raw cashew cream cheese is incredible.
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