EASY VEGAN CREAM CHEESE
This dairy-free cashew cream cheese is absolutely delicious and whips up in minutes!
1. Soak raw cashews in water for 4 to 8 hours, then drain and rinse them.
HOW TO MAKE VEGAN CREAM CHEESE
2. Place the cashews into a blender or food processor. Add lemon juice and salt.
3. blend until creamy.
4. Optional step: add some stir-ins, such as chives, veggies or strawberries.
5. Pulse the machine to mix everything.
. Spread on a toasted bagel, crackers, or veggies to serve!
Homemade plant-based cream cheese will keep in a sealed container
in the fridge for about 5 days, or in the freezer for about 3 months.
SHELF-LIFE & STORAGE
The link for the full recipe can be found below!
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