Cashew Cream Cheese with Herbs

Time

8 hours 11 minutes

SErves

3

Calories

366 kcal

Carbs

17g

Protein

7g

Fat

32g

Ingredients

For the cashew cream cheese

  • 100 g cashew nuts/cashew pieces (soak overnight)
  • 2 tsp (level) lactic acid powder (not a probiotic, we only need the lactic acid powder for the flavor!)
  • 4 g agar-agar (binds 500 ml)—the required amount may vary depending on the manufacturer!
  • 2 radishes – wash, halve and slice into very fine strips

Other ingredients and spices

  • 170 ml almond milk
  • 50 g of neutral-tasting oil (e.g. sunflower oil)
  • 1 ½ tbsp lemon juice, freshly squeezed
  • 3 ½ tsp nutritional yeast flakes
  • ¼ tsp garlic powder (optional)
  • ¼ tsp onion powder (optional)
  • 1 pinch paprika powder
  • 1 pinch of caraway
  • 3 tbsp finely chopped herbs (e.g. chives, parsley, basil)
  • Crystal salt and pepper from the mill

Instructions

Fresh herbs give this vegan cream cheese made from cashews an excellent taste. It is soy-free, refreshing, very healthy, and works just as well as a spread on bread or as a dip for vegetables.

Step 1

For the cashew cream cheese, bring the almond milk to a boil in a saucepan, then stir in the agar-agar and simmer for 1-2 minutes.

Then remove from the heat, allow to cool, and stir in the lactic acid bacteria.

Step 2

Drain the soaked cashews and put them in a powerful blender.

Add all liquid ingredients and spices – except the herbs – top up with the almond drink; and puree finely for at least 1 minute.

Step 3

Scrape the mixture from the blender into a bowl, fold in the herbs and radishes, and season with salt and pepper.

Then place it in a sealable container and store it in the fridge overnight.

The next day, whisk the cream until fluffy, and enjoy the cashew cream cheese as a spread on bread or as a dip for vegetables.

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