HOMEMADE VEGAN CASHEW CREAM CHEESE
I’ve been wanting to experiment with homemade vegan cheeses for a while and knowing I had a jar of red onion marmalade in my cupboard made it the perfect opportunity to create a dreamy weekend brunch: homemade vegan cashew cream cheese and red onion marmalade on bagels.
The vegan cashew cream cheese is exceptionally easy to make: just pop all of your ingredients into a high powdered food processor and blend until creamy. How long you need to blend for will depend on your equipment – this took less than a minute in the Vitamix – so keep checking as you go.
Homemade Cashew Cream Cheese
Recipe Type: Brunch
Cuisine: Vegan
Author: The Tofu Diaries
Prep time: 1 hour
Cook time: 5 mins
Total time: 1 hour 5 mins
A creamy dairy-free spread that’s perfect on a bagel with red onion marmalade.
Ingredients
60g plain cashew nuts, soaked in hot water for at least an hour (or overnight if you don’t have a high-powered blender)
1tbsp garlic-infused oil
1 tbsp lemon juice
1/2 tsp apple cider vinegar
Pinch of dried rosemary
Sea salt, to taste
Instructions
Drain the cashews and add into a high-powered blender along with the oil, lemon juice, apple cider vinegar and salt. Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower power unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water.
Transfer to a small dish and sprinkle over the dried rosemary. Serve on a hot bagel with red onion marmalade or use as a substitute to cream cheese in any other dish!
Store in an airtight pot in the fridge for up to three days.
Notes
The garlic-infused oil can be substituted for one tablespoon of plain rapeseed or olive oil and one small crushed clove of garlic but the taste from the garlic will be stronger.