- Preparation time
- 30 mins
- Cooking time
- 1440 mins
- Difficulty
- easy
- Serves
- 5 people
- Meal course
- Any Meal
- Posted by
- Posted on
- November 10, 2017
- 1 1/2 cup
- Cashews
- 2 tbsp
- apple cider vinegar
- 2 tbsp
- Lemon Juice
- 3 tbsp
- Filtered Water
This is a dairy free cream cheese that can be used on crackers, bagels, desserts or any other dish that a regular cream cheese is used.
[wpurp-searchable-recipe]Cream Cheese– – Lemon Juice, Cashews , Apple Cider Vinegar,; ; ; – [/wpurp-searchable-recipe]
- Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
- Blend for 2 minutes or so, until it's as smooth as can be. Set aside for a couple of hours.
- Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply.
- Spoon the cream cheese mixture onto the cheesecloth.
- Pull up the sides of cheesecloth and tie with a piece of string or twine.
- Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
- Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you've created, remove cheesecloth and serve as is or add flavors such as herbs, vanilla or a touch of sugar. Even though can use the cheese the next day the longer you let it age, the more flavor and texture it will develop.
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