This vegan cream cheese is one of the most delicious and nutritious treats you can have. I actually ran out of it within 24 hours and will now make a larger batch. The coconut oil will not only give a good creamy texture, but also will harden a bit in the refrigerator, possibly preserving it for longer than my temptation to eat it can handle! It tastes great on everything! But then, I guess that is the purpose of cheese in this life. Umami is a flavor that is found in foods such as truffles, yeast, cheese, ripe tomatoes; this 5th flavor was discovered in the early 1900’s by a Japanese scientist.
Cashews contain the nine essential amino acids. The nutritional yeast will not only give it a cheesy flavor but also will pack your cheese with a big dose B vitamins and protein.
It is extremely simple to make, just soak the cashews overnight and then mix everything in a food processor until smooth! It took mine about 1 1/2 minutes. Make 30 second intervals if your processor heats up.
1 cup cashews soaked overnight
1/3 cup of coconut oil
2 tablespoons of nutritional yeast
1 teaspoon of Cajun (or sea salt)
1 tablespoon truffle infused olive oil (optional)
1 1/2 tablespoons of apple cider vinegar
1/2 tablespoon of tahini
2 cloves of garlic
2 tablespoons of lime juice
Serving suggestion: Pita bread stuffed with zucchini, broccoli sprouts, mashed beans, topped with a squirt of reduction of balsamic vinegar. The black seeds on top are bamboo smoked sesame seeds. I must say, the little cheese ball in the middle was actually not enough, I am telling you it is a bit addicting, but so healthy as well!