Cashew Cream Cheese Spread On Toast by Foodmarshall

dairy-free gluten free grain free keto plant-based plant-based spreads Refined Sugar-Free vegan

Images by Jordan Braun and Recipe by Anna Marshall from Foodmarshall

*Servings 2 cups

*Total Time 15 minutes

INGREDIENTS
For the Cashew Cream Cheese:
  • 2 cups raw cashews
  • 2 tbsp freshly squeezed lemon juice (about juice 1 lemon)
  • 1 tbsp nutritional yeast
  • 1 clove garlic, roughly chopped
  • 1 tbsp minced shallots or red onion or 1 tbsp onion powder
  • 1 tsp apple cider vinegar
  • Pinch sea salt + ground black pepper
  • Some filtered water to blend (about ¼ cup water or more)
  • Optional add-in: 2 tsp miso paste (or chickpea miso for soy-free alternative) and 2 tbsp
  • chives, chopped

INSTRUCTIONS

For the Cashew Cream Cheese:

  • Place raw cashews in the NutraMilk container.
  • Press Butter, set for 5-6 minutes.
  • Press Start.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Once that cycle is done, add in the rest the ingredients and press “Mix” until well combined.

For Pastel Color Variation to the Spreads:

  • Separate ½ cup cashew cream cheese into 4 separate mixing bowls). Add in the following super-food powders.

Light Pink Cashew Cream Cheese:
  • Stir in 1-2 tsp beet powder until well combined.
Light Blue Cashew Cream Cheese:
  • Stir in 1-2 tsp @e3live blue-majik powder until well combined.

Light Green Cashew Cream Cheese:
  • Stir in 1-2 tsp matcha powder until well combined.
Light Yellow Cashew Cream Cheese:
  • Stir in 1-2 tsp turmeric powder until well combined

For the Garnish:
  • Garnish using sliced radishes, yellow, red & orange bell peppers, capers, black olives, beets, carrots, cucumber, fresh parsley or rosemary.



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