- 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.
Cashew Cream Cheese
Yield
Serves 8
Prep Time
5 minutes
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
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
