Super Easy Herby Vegan Cream Cheese

This Super Easy Herby Vegan Cream Cheese is a great basic recipe with lots of scope for adding flavours! My new favourite is adding a generous handful each of parsley and dill for a beautiful herby cream cheese.
It’s really easy to make, and there is no cooking involved. It’s completely raw.

All you really need is  5 ingredients:

1. Cashews

2. Nutritional Yeats Flakes

3. Lemon Juice

4. Salt

5. Chopped fresh herbs

You can buy Nutritional Yeats Flakes from pretty much every health food shop, some big stores even have them in stock now as well!

All you need to do is soak the cashews in cold water and leave them in the fridge overnight ideally, or for a minimum of 5 hours. Then, simply drain them and rinse them quickly.
Put the cashews, the lemon juice, yeast flakes and salt, and whizz until smooth. Might take a few minutes, just make sure you stop a few times and scrape off the sides, so that is blends evenly.
And that’s pretty much it, just make sure you chill it for an hour or so in the fridge, so it firms up a bit. Enjoy on toast, or as a dip, or even as a spread on your sandwich! It’s really healthy and nutritious.

There are approximately 122 calories per tablespoon.

Ingredients:

200g of cashew nuts

1 tablespoon of Nutritional Yeats Flakes

1 tablespoon of water

Juice of one lemon

1 teaspoon of salt

Chopped fresh herbs of your choice, I used dill, but you can use chives, parsley, or both!

Method:

1. Place the cashews in a large bowl and cover with water. Cover the bowl with cling film and leave to soak overnight or for at least 5 hours.

2. Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, salt, and water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.

3. Transfer the cashew cheese to a dish or bowl and stir through the chopped fresh herbs, if using. Cover with cling film and place in the fridge for 1 hour to firm up a little.

Storage: This Super Easy Herby Vegan Cream Cheese will keep in the fridge for up to 3-4 days.

Why not try adding a bit of this delicious vegan cream cheese to our Super Nutritious High Protein Lentil Salad recipe!