EASY VEGAN CREAM CHEESE

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This dairy-free cashew cream cheese is absolutely delicious and whips up in minutes!

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1. Soak raw cashews in water for 4 to 8 hours, then drain and rinse them.

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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.

6. 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.

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The link for the full recipe can be found below!

VEGAN MOZZARELLA CHEESE

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EASY VEGAN CREAM CHEESE

connoisseurusveg.com

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.

6. 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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