Plant-Based Strawberry Cashew Cream Cheese
24 + 15 mins
1 1/2 Cups
What you are creating
If you love cream cheese, you will love this plant-based cream cheese recipe perfect on top of your morning vegan bagel!
Soak cashews in water overnight.
Drain soaked cashews and rinse.
Dissolve the freeze-dried strawberry powered in the lemon juice and set aside.
Place in a food processor and blitz for about 2 mins until a paste forms. Be sure to scrap the side walls and bottom of bowl to ensure all the nuts have been ground down. Blitz again if necessary.
Add lemon juice/strawberry powder mix, salt and vanilla bean paste to cashew paste and blitz until smooth. Stop and scrap bowl down as necessary, then add coconut oil until combined.
Finally add preserve and blitz until smooth and creamy. Place it in an airtight container and let it chill in the fridge for at least 2 hours before using. Keep in fridge for up to one week.
Variations: Use raspberry preserve and freeze-dried raspberries.
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How to make plant based cream cheese
Vegan, Plant-Based, Cooking, Side Dish, Side Dishes, Plant Based