Cashew Cream Cheese

Ingredients

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• Cashew Nuts Cashew Nuts 60g 1/2 cup
• Garlic Infused Oil Garlic Infused Oil 1 tbsp 1 tbsp
• Lemon Juice Lemon Juice 1 tbsp 1 tbsp
• Apple Cider Vinegar Apple Cider Vinegar 1/2 tsp 1/2 tsp
• Dried Rosemary Dried Rosemary pinch pinch
• Sea Salt Sea Salt to taste to taste

Instructions

1. 1.*Timing tip: Soak the cashews in hot water for at least an hour (or overnight if you don´t have a high powered blender).
2. 2.Drain the cashews and add into a high-powered blender along with the oil, lemon juice, apple cider vinegar and salt.
3. 3.Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower power unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water.
4. 4.Transfer to a small dish and sprinkle over the dried rosemary. Serve on a hot bagel with red onion marmalade or use as a substitute to cream cheese in any other dish!
5. 5.Store in an airtight pot in the fridge for up to three days.
6. 6.*Note: The garlic-infused oil can be substituted for one tablespoon of plain rapeseed or olive oil and one small crushed clove of garlic but the taste from the garlic will be stronger.

Nutritional Information

• Calories:
  62
• Fat:
  22g
• Sodium:
  77mg
• Carbs:
  18g
• Sugar:
  4g
• Protein:
  11g