Cashew Cream Cheese

Cashew Cream Cheese will be a staple item in your diet! It provides a great essential fat for balancing out the vegetables and protein in your diet while bringing satiety to your meals.

It’s incredibly versatile and inexpensive therefore always have it on hand in your fridge.

You can add any additional flavorings to it depending on the dish you are making. I love to add chives, red chili flakes, sun-dried tomatoes, olives, etc.

Ingredients

1 cup cashews

1cup boiling water

2 tsp garlic salt

1 tsp white vinegar

2tbs water

Directions

1.Soak the cashews for 30 min.

First, you want to boil water to soak the cashews in. This softens them so they blend easily. It doesn't matter how much boiling water you use to soak them, just enough that all the cashews are submerged. Leave for 30 min.

2. Drain and blend cashews.

Next, drain off all the water from the cashews and dump them in a blender. I like to use my single-serving Ninja Blender cup for this as it makes the blending part much faster. Add your water, garlic salt, and vinegar. Then blend until a smooth texture.

3. Serve + Store

This can stay in your fridge in a pyrex dish for over a week. Being chilled makes it spread more easily like cream cheese. I use it as a dip, cheese for crackers, cream cheese spread, creamy element for pasta, etc.