Cashew Nut Cream ‘Cheese’
Day 57: Okay, it’s not cheese. Not in any remote way. But it is flavourful, for sure. Much more than your average cream cheese. (It’s very hard to take a photo of this and make it look sexy. I did my best)
This is adapted from Kris Carr’s amazing Crazy Sexy Kitchen. I am the only person in my household is going to eat this -at least, for now, heh, heh, heh – so I divided the recipe by a quarter, but used a hair more of the seasonings. I’ll put the original amounts below, so you can decide for yourselves. I did not use chives, simply because I had none, and I used white onion for the same reason. I used dried parsley, too, and it was fine.
2 cups raw cashews soaked for a few hours or overnight
1/2 cup water (pour this in slowly, so you get the consistency you desire)
2 Tbs lemon juice (I use Santa Cruz organic)
1 Tbs nutritional yeast
1 Tbs onion powder
1 1/2 Tbs finely diced chives
1/4 cup finely minced parsley
1 1/2 Tbs finely minced shallots or red onion
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Blend the soaked cashews with water and lemon juice in high-speed blender, until smooth. Remember to regularly scrape down the sides (I actually used a food processor for ease, but it blends more smoothly in a blender)
Transfer to a bowl and add the remaining ingredients. Mix thoroughly. ( I added it all to the food processor and mixed it there. So, take away my gold star. Oh, I never had one. Oh, well)
You can check out the vegan sour cream here. It’s delicious!