Hitting you with a savoury yet, oh so saucy recipe today. This cashew cream cheese is great for tacos, salad dressings and anything else your heart desires. You can go wild.
The trick is to use roasted cashews as this gives the cashew cream cheese greater depth of flavour.
Would you like to see more savoury recipes from me? Or are you still enjoying the sweet things? Let me know in the comments below.
Here’s what you need for the ultimate cheesiness:
Cashew Cream Cheese
- 1 cup raw or roasted cashews
- 1/2 cup + 2 tablespoons water (you can use more or less depending on the consistency you want)
- 2 heaped tablespoons nutritional yeast
- Half a clove of garlic
- Season to taste with salt and pepper
Preheat your oven to 150°C and roast your cashews for 15 minutes or until golden (you can skip this step if your cashews are already roasted).
Add all the ingredients to a high speed blender and blend on high until smooth.
Serve and store the leftovers in a glass jar for meals during the week, food prep done! The cashew cream cheese will last a week in the fridge.
You can add a squeeze of lemon for a sour cream cheese.