Cashew cream cheese with chives
This recipe was commissioned by the Center for Jewish Food Ethics, developed by Chef Mark Reinfeld, and tested by chefs at Humane World for Animals.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 2.1ounces
Ingredients
- 3 cups Cashews, raw, halves
- 1/4 cup Vegan yogurt, Soy, plain
- 1/4 cup Oil, Coconut, melted
- 5 tablespoons Lemons, juice
- 1 tablespoon Yeast, Nutritional
- 1 1/4 teaspoons Salt, Kosher
- 1 teaspoon Onion, powder
- 6 tablespoons Water
- 6 tablespoons Chives, fresh, chopped
Instructions
- Place the cashews in a large bowl. Bring 6 cups of water (not listed) to a boil and add to the bowl with cashews. Allow to sit for 25-30 minutes. Drain well and discard the soaking water.
- Transfer to a strong blender with the yogurt, coconut oil, lemon juice, nutritional yeast, vinegar, salt, onion powder, and ¼ cup water. Blend until very smooth, adding small amounts of water as needed, and being careful not to burn out the motor.
- Transfer to a bowl with ¼ cup of the chives and mix well. Garnish with the remaining chives before serving.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 2.1ounces | Calories: 228kcal | Carbohydrates: 11g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Sodium: 116mg | Fiber: 1g | Sugar: 2g