Brunch doesn’t get much better than this 😻
If you’re on a dairy-free diet and haven’t been able to find a vegan cream cheese that satisfies your taste buds, then you’re in luck! This dairy-free cashew “cream cheese” is super tangy and creamy, and can be prepared in a few easy steps 🤗
Pair this spread with a bagel or crackers, and top it with some smoked salmon, your favourite veggies, and LOTS of EBTB seasoning, and you have yourself a great snack or light meal 🥯 You really can’t go wrong with adding this spread to anything!
★ 1 + ½ cup raw cashews
★ 3 Tbsp lemon juice (~2 small lemons)
★ 1 tsp apple cider vinegar
★ ½ cup water
★ ½ tsp sea salt
★ 1 tsp onion powder
1️⃣ Soak the cashews in a bowl of boiling water for 10 minutes.
2️⃣ Once cashews are softened, strain the water, and add cashews to a blender or food processor with remaining ingredients. Process until creamy.
3️⃣ Serve immediately or store covered in the refrigerator for up to 5 days. It can also be frozen if desired for up to 2 months! Enjoy😋
✨TIPS: Feel free to add fresh chopped chives or a small diced jalapeño to the spread for an extra kick!
Recipe – thesimpleveganista