Vegan Cream Cheese Spread
A spread that is made out of raw cashews, but with the slightly different tangy flavor with a balsamic vinegar.
Equipment
- High Speed Blender
Ingredients
- 1 Cup Raw Cashews
- 1/2 Cup Plant Based Milk I used a vanilla unsweetened almond milk.
- 1 Tbsp Cornstarch
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Real Maple Syrup
- 2 tsp Lemon Juice
- 1/2 tsp Salt You can use less salt, about 1/4 tsp.
- 1 tsp Balsamic Vinegar
Instructions
- In a medium sized bowl, cover the raw cashews with warm water and let stand for 4 hours.
- After the 4 hours of soaking the cashews, rinse, drain, and then add to a high speed blender.
- Continue by adding to the blender; the plant based milk, maple syrup, lemon juice, salt, balsamic vinegar, apple cider vinegar, and cornstarch.
- Blend on high until everything is smooth.
- Pour the cheese into a small sauce pan and cook at a medium heat for about 5 minutes or until the cheese has thickened.
- Once thickened, remove from heat, and pour into a covered container.
- Place into the refrigerator for about an hour before serving, keeping in mind that it will thicken more when chilled.
Notes
How to serve this vegan cream cheese
Serve over toasted baguette topped with a crushed berry of choice and sprinkle or garnish with your favorite fresh herb.
Different berries to try:
Strawberries, Raspberries, Blackberries, Blueberries.
Different Fresh Herbs to try:
Thyme, Basil, Pineapple Sage, Chives, or any mint.