DREAMY WHIPPED CASHEW "CREAM CHEESE"

If you are someone like myself who is intolerant to dairy but misses the versatility of a creamy cheese in your cooking, this recipe will be a game changer! Use it in savory dishes like lasagna, as a dip for veggies, or as a decadent dessert frosting. This modified recipe was inspired by Nora Cooks 5 Minute Vegan Cream Cheese, and you can find the original recipe here!

Serves 8

INGREDIENTS:

Soaked Cashews:

• 1 cup raw cashews

• 2-3 cups filtered water

Cream Cheese Components:

• 1/2 tsp Celtic Sea Salt

• 1 tbsp fresh lemon juice

• 2 tsp raw apple cider vinegar

• 1/3 -1/2 cup water or almond milk (to help with blending)

DIRECTIONS:

1. In a large bowl, add the raw cashews. Pour enough water over the cashews until they are completely covered, with about an inch of water above them. Let the cashews soak for 1-5 hours at room temperature. (It's best not to soak cashews longer than 5 hours due to their ability to mold quickly.) If you have a high speed blender, simply soak your cashews for about 15 minutes with boiling hot water.

2. Drain and rinse the cashews and add to a blender or food processor.

3. Add the salt, lemon juice, and apple cider vinegar to the blender. Next, add in the almond milk or water, starting with about 4 tbsp.

4. Turn the blender or food processor on the lowest speed, slowly increasing to high speed. Blend as long as you can. When needed, turn off the blender and scrape down the sides. Add more milk or water as needed slowly, and continue to blend until the desired consistency is reached.

5. Turn off the blender and scrape the cream into a sealable bowl.

6. Store in the refrigerator until ready to use.