Vegan Chive & Onion Cream Cheese
Quick. Tangy. No fermentation needed. I've tried them all, and this one is the best!
Equipment
- Food processor
Ingredients
- 1½ cup Raw, unsalted cashews
- ¼ cup 1 tablespoon Non-dairy, unsweetened, plain yogurt I like So Delicious Unsweetened Coconutmilk yogurt alternative
- 2¾ tablespoon Lemon juice
- Scant 1 teaspoon Salt
- ¼ teaspoon White miso paste
- Scant ½ teaspoon Onion powder
- 2-3 tablespoon Fresh chives, chopped Dried could work too, but I prefer fresh
Instructions
- Add cashews to boiling water and boil until soft
- Rinse cashews and let cool. Once cool, add to food processor with yogurt, lemon juice, miso, and salt. Blend on high until smooth, scraping down sides as needed (see notes).
- Add chopped chives and onion powder.
- Put in refrigerator for at least an hour to let the flavors meld and texture thicken.
Notes
- As long as cashews are softened, texture will smooth as you blend. It may take fives minutes, just stick with it.
- Good in refrigerator for up to a week.
Tried this recipe?Let us know how it was!