Vegan cream cheese
United States
Prep: 5 minutes
Cook: 30 min
Difficulty: Easy
The result is absolutely stunning: you won’t make a difference with a dairy cream cheese! We loved it with my vegan sea rillettes spread (see recipe).
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Ingredients
Metric
U.S.
To delight
2
people
120
g
cashew
4
càs
soy yogurt
1
càs
lemon
1
càs
apple vinegar
1
càc
fleur de sel
Directions
Step 1
Boil the cashews for at least 30 minutes.
Step 2
Drain, rince and blend in a food processor with the yoghurt, lemon juice, apple vinegar and salt until you get a creamy texture (adjust with more yoghurt if you need).
Step 3
Keep refrigerated and use within 5 days.
