Description
This creamy cashew based cream cheese is a great plant-based swap for regular cream cheese! Use it as a bagel spread or stir it into soups and sauces to make them rich and creamy!
Ingredients
Scale
- 2 cups cashews, soaked (raw or roasted is fine)
- 3 tablespoons lemon juice
- 1/2 teaspoon miso paste (or 2 teaspoons soy sauce)
- 1/4 teaspoon salt
Instructions
- In a high-speed blender or food processor, combine the soaked and drained cashews, lemon juice, miso paste, and salt.
- Blend until smooth and creamy, adding a small amount of water if necessary to reach your desired consistency. You may need to stop and scrape down the sides, then continue blending.
- The mixture should be thick but spreadable.