The lemon juice used in the recipe is to help create that “tang” taste that cream cheese has. I will share some recipe ideas with you below. Or, you can use this thick cream cheese as a base for more assertive applications, such as a savory torte with relish, pesto, or tapenade. The great thing about creating this cream cheese is that you can incorporate this simple base into other recipes by adding herbs and/or spices. You can still make it without such a blender it just won’t be as smooth. To get that velvety smooth texture you really need a high-powered blender like a Vitamix or Blendtec. I recommend adding 1/4 cup in the beginning and add 1 Tbsp at a time until the blades move freely. It is good to know that when blending them, you want to use as little water as possible but you will need enough to keep the blades moving. Through this process, the phytic acid will be reduced (making it easier to digest) and it makes it possible to reach that silky- smooth mouth-feel. To obtain a cream cheese-like texture, the cashews need to be soaked, which causes them to swell up and soften. For starters, you can make a quick-eat-right-away version, or you can take a few days and ferment it with the addition of probiotics. And you don’t have to be vegan or lactose intolerant to enjoy it! There are, however, a few simple techniques that you need to exercise. This recipe is a super delicious cashew-based, dairy-free cream cheese. Was I detecting a hint of sweetness or a slight savoriness… or both? When I think back to when I used to eat traditional dairy-based cream cheese, I find it difficult to put my finger on what it tasted like. I find cream cheese to be an interesting food… it can taste subtly smooth and richly complex at the same time.

Cashew cream cheese