Spread this cashew-based vegan “cream cheese” onto celery sticks, crackers, or whole-grain toast for a healthy afternoon snack or breakfast that’s loaded with protein.
Ingredients
- 1 ¼ cup raw cashews
- ¼ cup unsweetened plant-based milk or water
- 1 ½ tbsp lemon juice
- ¾ tsp salt
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- 2 green onions, finely chopped
Steps
- In a medium bowl, soak the cashews in water in refrigerator overnight. Drain well.
- In a food processor, pulse soaked cashews, milk, lemon juice, salt, nutritional yeast, and garlic powder until smooth, stopping and scraping down sides occasionally. Pulse in the green onions.
- Transfer to a resealable container and refrigerate until chilled. Refrigerate for up to 4 days.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
- Raw food
Tags
- April 2020
- Dairy Free
- Ten Minute
- vegetarian
- Vegan
- gluten free
- 10 Minute
- guiding star
- Wheat Free
- Raw Food
- Lactose Free
- Egg Free
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