I love cooking & baking the vegan way. I love the challenge to veganize a cake a recipe. I love tasting delicate vegan meals. I’m vegetarian but at the moment I can’t change my diet to vegan because I love cheese… not all of them and I can’t say I’m a cheese expert but I know I would miss my cheese if I became vegan.
There are always alternatives for cheese in the vegan diet. Like this cashew cream cheese. I’ve made sweet cashew cream before that was excellent so I thought I would give it a try and make savory cashew cream too. Serve it with toasted bread, crackers or vegetables it is a wonderful snack for anytime.
Recipe is adapted from Maria.
Cashew Cream Cheese
Ingredients (serves 4)
– 250 g cashew, soaked for a minimum of 4 hours or over-night, then drained
– 100 ml rice milk (you can substitute with oat-, almond- or soy milk)
– grated zest of 1 lemon
– juice of 1/2 lemon
– 1 teaspoon cumin, toasted for 4-5 minutes in a non-stick pan
– 1-2 teaspoon salt
– pepper
Method
Place all the ingredients in a food processor and blend on high until smooth and creamy. Season it to your taste. Serve with crackers, vegetables or toasted bread.
