Vegan Cream Cheese

 

 

 

Ingredients:

• 250g Raw cashew halves, soaked overnight

• 60ml Raw apple cider vinegar

• 2 tbsp. Fresh lemon juice

• 40ml Water

 

 

 

 

 

 

 

 

Instructions:

• Place the drained cashews in a blender and add remaining ingredients. Begin with 30ml of water and work up to 40ml if needed. This is just to help the mixture get as smooth as possible in the blender.

• Blend until it’s smooth  and then set aside for a couple of hours.

• Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply.

• Spoon the mixture onto the cheesecloth.

• Pull up the sides of cheesecloth and tie with a piece of string or twine.

• Hang the cheese bag on a kitchen utensil and rest it inside a vase or pitcher. It just has to be extended in the air so that the extra liquids can drain from it.

• Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or some herbs, vanilla or a touch of sugar.