Vegan Herb Cashew Cream Cheese
Creamy and tangy vegan cream cheese loaded with flavorful herbs.
Servings: 8 servings
Calories: 207kcal
Ingredients
- 2 cups cashews, raw
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar more as needed
- 1 tablespoon nutritional yeast
- ¼ cup sliced green onions
- 2 tablespoons olive oil
- 1 and ½ teaspoons tablespoon fresh basil chopped
- 1 and ½ teaspoons tablespoon rosemary chopped
- 1 and ½ teaspoons tablespoon thyme chopped
- 1 and ½ teaspoons tablespoon oregano chopped
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
Instructions
- Soak cashews in water overnight or in hot (almost boiling) water for at least an hour. Once softened, rinse and drain soaked cashews.
- Stir together olive oil and herbs (basil, rosemary, thyme, oregano) in a small bowl. Heat in the microwave until hot, about 15 seconds.
- Combine all ingredients in a blender or food processor. Blend mixture until it is a spreadable consistency. It should be spreadable, but not so thick that it can be cut in half. Scrape down sides of the food processor with a spatula as needed. Add additional apple cider vinegar to thin the cream cheese, if needed.
- Store refrigerated in airtight container for up to one week.
Notes
- 1 and ½ teaspoons fresh herbs can be replaced with ½ teaspoon dry herbs.
- Lemon juice can be replaced with apple cider vinegar as needed.
Nutrition
Serving: 2tablespoons | Calories: 207kcal | Carbohydrates: 12g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 151mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 3mg