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Cashew Cream Cheese

Image for Cashew Cream Cheese
plate

Yield

Serves 8

prep

Prep Time

5 minutes

clock

Total Time

8 hours 5 minutes

kikkoman products used:

ingredients

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

directions

  1. Soak the cashews in 2 cups of water. Store in the fridge for 8 hours or overnight.
  2. 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.
  3. Put the cashew cream cheese into a small container with a lid and chill in the fridge for an hour or longer before serving.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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