It’s easier than you might think to create cream “cheese” without the dairy. 7 simple ingredients, some patience while you soak the cashews, a few minutes with a food processor, and you’re ready to eat! This dairy-free recipe is a delicious spread for a veggie-packed sandwich or on a toasted bagel for brunch, add it to crackers as a snack or appetizer, or experiment with added herbs and spices to change the flavor profile. Try this kitchen hack today!
8 ounces cashews 2 cups water 2 tablespoons coconut oil 1 teaspoon Kikkoman® Rice Vinegar 1 teaspoon white miso paste 1 teaspoon lemon juice 3 tablespoons water
Soak the cashews in 2 cups of water. Store in the fridge for 8 hours or overnight.
Drain the cashews and put them into the small bowl of your food processor. Add in the coconut oil, rice vinegar, miso paste, lemon juice and water. Process for around 5 minutes, scraping down the sides a few times, until you have a thick, creamy paste.
Put the cashew cream cheese into a small container with a lid and chill in the fridge for an hour or longer before serving.