Ingredients and Weight:
- Raw cashews: 2 cups (300g)
- Water: 1 cup (240ml)
- Vegan yogurt: 1/2 cup (120ml)
- Lemon juice: 1 tablespoon (15ml)
- Salt: 1/2 teaspoon (3g)
- Garlic powder: 1/4 teaspoon (1g)
- Onion powder: 1/4 teaspoon (1g)
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Difficulty Level: 2
Preparation Method Steps:
- Soak the cashews in water for at least 4 hours, or overnight.
- Drain the cashews and rinse them thoroughly.
- Add the cashews, water, yogurt, lemon juice, salt, garlic powder, and onion powder to a blender or food processor.
- Blend until smooth and creamy.
- Pour the mixture into a cheesecloth-lined sieve or nut milk bag.
- Allow the mixture to drain for 2-3 hours, or overnight in the refrigerator.
- Reserve the whey for other uses.
- Transfer the strained cashew cream to a container and store it in the refrigerator for up to 5 days.
Nutritional Information:
- Calories: 150 per 2-tablespoon serving
- Fat: 12g
- Protein: 4g
- Carbohydrates: 5g
- Fiber: 2g
Dish Characteristics:
- Creamy and tangy
- Mildly savory
- Versatile topping or spread
- Can be used for various dips, sauces, and desserts
- Shelf-stable for up to 5 days
User Comments:
- "This cream cheese is a delicious and healthy alternative to dairy-based versions."
- "I love its versatility and use it as a spread on sandwiches, in dips, and even in baked goods."
- "The lemon juice adds a nice touch of freshness that balances the richness of the cashews."
Special Precautions and Tips:
- If you don't have a cheesecloth, you can use a clean kitchen towel or fine-mesh sieve to strain the mixture.
- To make a thicker cream cheese, drain the mixture for a longer period.
- To add additional flavors, you can experiment with adding herbs, spices, or fruits to the mixture before blending.
- This cream cheese is an excellent source of healthy fats and protein, making it a great option for vegans, vegetarians, and those looking for dairy-free alternatives.
