My homemade cashew cream cheese is vegan, dairy free and super easy to make. For anyone who is dairy free and feeling like they were missing out on enjoying cheese, look no further! This creamy cashew cream cheese is the perfect alternative and to be honest will please even the biggest of dairy cheese lovers.
I absolutely love serving this nutritional and delicious spread with my seed and nut crackers. These crackers only take 10 minutes to bake. They are packed full of goodness and are the perfect accompaniment to my cashew cream cheese. Place on a platter and serve with chopped vegetables and raw cashew nuts to create the perfect tasting platter for any occasion.
Cashew Cream Cheese:
1 cup raw cashew nuts
3 Tbsp. lemon juice
1 Tbsp. of apple cider vinegar
1 Tbsp. lemon infused oil
1/2 tsp sea salt
Add all ingredients into a high speed blender and process until smooth (this could take up to 5 minutes and you may need to stop a few times to scrap down the side of the blender).
Place in the fridge for at least 2 hours before serving. You can garnish with some chopped flat leaf parsley in the top when serving.
Will last up to 3 days in the fridge.
Seed & Nut Crackers
2 cups of raw seeds and nuts of your choice (I like a mixture of flaxseed, chia, sunflower, pumpkin, almonds and walnuts).
1 free range organic egg
2 Tbsp. extra virgin coconut oil
1 tsp sea salt
1-2 Tbsp. filtered water (add if the mixture is too dry)
Pre heat oven to 160 degrees.
Place all ingredients into a food processor and process until the mixture binds together (this will be quite sticky).
Place the mixture between two sheets of baking paper and roll out flat (ensure not too thick).
Place the baking sheet in the oven for about 8 minutes, until slightly golden (keep an eye on it that it does not burn).
Once out, allow to cool and break into crackers.