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Vegan Cashew Cream Cheese

Vegan Cashew Cream Cheese


  • 100 g (2/3 cup) raw cashew nuts (soaked in cold water overnight or in boiling water for 15 minutes)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary – or sub lemon juice)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon miso (ensure gluten-free if necessary)
  • 2 tablespoons coconut yogurt (or sub any other plant-based yogurt)
  • 6 tablespoons water
  • Salt to taste


  • Drain the soaked cashew nuts
  • Place in a food processor with all the other ingredients
  • Whizz until completely smooth – add more water if necessary
  • Taste and adjust seasonings if necessary – more vinegar for tanginess, more salt for saltiness etc
  • Keeps covered in the fridge for up to a few days

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