Today I’m sharing a super easy and delicious recipe with you guys that has been waiting to be posted for a while already. Due to my exams I don’t have much time to blog right now, but as I don’t want to keep this from you any longer, I made some time to do it anyway 🙂
I used to be extremely fond of garlic cream cheese. But who knew it would be so easy to make a vegan version all by yourself? I must admit that the flavour is not extremely close to the one I used to eat yet, but instead of letting that bother me, I decided to create some flavour variations. Today I’m sharing with you the basic recipe and my two creations: chives and cranberry-pecan. The fun thing about this is that you can easily create other combinations yourself! I’m very curious to find out what types of cream cheese you guys like and make, so feel free to let me know!
With your beloved blender or food processor in mind, make sure to soak the cashews for a couple hours first. I mostly do this overnight, so I can get straight to work with them in the morning. This time I forgot, so I decided to cook them for a while, which also worked out fine! If you’re not really fond of dried fruits, you can soak the cranberries overnight as well.
Have you been looking for something different to eat on your bread for a while already? Then I think this cashew cream cheese might make you very happy! The one with chives is also delicious in a wrap with some tomatoes, cucumber, lettuce,… Or in a pasta dish or salad. They’re both also delicious on a cracker for breakfast! I suggest we just get in the kitchen so you can find it all out by yourself 🙂
- What do you need? (2 cream cheeses)
– About 250g cashew nuts (soaked)
– 1/2 lemon (juiced)
– Small cup of neutral plant based milk
– 1 clove of garlic / garlic powder
– About 6 pecan nuts
– A handful of dried cranberries
– Salt and pepper
– Optional: nutritional yeast
- How do you make it?
Drain the cashews and rinse them off. Add them to a blender and add the lemon juice, milk, salt and pepper (and nutritional yeast). Blend until you’ve gained a smooth texture. You can add some more milk if it’s too dry or some more lemon juice to gain a fresher taste. Scoop out half of the cream cheese and set aside. Add garlic to the part that’s left in the blender and blend through again. Cut the chives into pieces and add to the mixture. Add some cut up pecan nuts and dried cranberries to the other mixture. You can both season them some more to taste.
Now put some plastic foil in two cups/pots and put the garlic-chive mixture in the first one and the cranberry-pecan mixture in the other one. Put them both in the fridge for at least two hours. Personally, I left them in there for a whole night so that all the flavors could give off nicely. Especially the pecan nuts had really given their flavour to the cream cheese by the next morning.
When ready to be used, turn upside down on a plate and the cup/pot will come off easily because of the foil that was in between. There you have your homemade cream cheese! I hope you enjoy it as much as I did 🙂