Sooo…because I went BIG and soaked 4 cups of cashews, I had to find another recipe to use them for.
If I didn’t find another use for them, we were about to have 14 cups of cashew milk to drink in 2-3 days and since I’m all about moderation, that just seemed like a silly thing to do.
This vegan cream cheese spread was exactly what I needed in that moment.
I am a huge cheese addict. I love it so much that my hubby likes to call me cheese head. <—cute, right? Nah.
Vegan Cream Cheese Spread:
♥ 1 cup raw soaked cashews*
♥ 1/4 lemon, juiced
♥ 1/2 TSP sea salt
♥ 1 TSP Black Pepper
♥ 1/2 – 1 TSP Cayenne Pepper (add extra if you like things spicy!)
♥ 1/2-1 TSP Paprika
♥ 1 TSP Garlic (fresh minced would be ideal but we were out of fresh garlic)
♥ 1 TSP Everything But the Bagel seasoning
♥ 1/8 – 1/4 cup water
*throw raw cashews into a bowl and cover with filtered water. Soak for about 12 hours and be sure to rinse before using in any recipes
In a food processor, combine the cashews, lemon juice and seasonings. Pulse for about a minute or two to combine all ingredients. Slowly add in water and process until you get a smooth, hummus-like consistency. I only needed about 1/8 cup of water to get there.
AND THAT IS IT.
How cool is that?! It takes no time and it is SO GOOD.
I’m definitely adding this to my list of appetizers to make when heading to a party or having our own. Just add some Mary’s crackers and vegetables to a platter and you’ve got yourself a healthy app!