Cashew Cream Cheese

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Cashew Cream “Cheese”

If you have had lunch or dinner at our house in the last 2 years, you probably have tasted my cashew cream cheese. I have had die-hard meat and cheese eaters eat globs of this. It’s yummy, flavorful, versatile, and packs a good nutritional punch. 

Ingredients

13 oz raw cashews, unsalted, soaked overnight

2 scallions or green onions, washed, chopped into thirds (Hole in the Woods Farm)

 1 clamshell of microgreens, washed and drained well (Hole in the Woods Farm)*

6 cloves of garlic, peeled with centers removed (From Jeff at the Culver Farmer’s Market)

1 jalapeno, washed, seeds and veins removed (Flower Hill Farm)

1/3 cup nutritional yeast (I buy it at Harvest Moon)

Juice from 1 lime 

A good squirt of your favorite vinegar (apple cider works, my favorite is pear cranberry balsamic) 

¼ cup EVOO—smoked is the best!  (add more if needed for consistency)

Salt and pepper to taste

Directions 

1. Drain and rinse the cashews. 
2. Place all ingredients in the food processor. 
3. Mix on highest setting until nice and creamy. The consistency should be similar to cream cheese. You can add more EVOO if you want to make it thinner. 

Makes about 4 cups. Firms up with refrigeration. We go through a batch in about 1 week. 

How to Serve

• Make a cashew cream cheese spread, fresh sliced cucumbers, and fresh tomato sandwich. One bite and you will go “Ham and cheese who?????”
• Topping to soups, pasta dishes, potato dishes, casseroles and pretty much any dish you would normally top with sour cream, cream cheese, or any cheese
• Use as a dip with rice crackers and raw veggies. This is a hit parties!
• A new twist on your grilled cheese: Use cashew cream cheese spread and grilled onions to make your sandwich. Get your onions from Flower Hill Farm. 
• OK hear me out: Use it to top pancakes instead of butter and syrup! Seriously! Chris makes pancakes for us a couple times per month. I top them with cashew cheese, chopped green onions, and sun sugar tomatoes from our garden.  Everyone in my family thinks I am nuts but I will not go back!
• Spread on your toast or muffin instead of butter

*Note: You can substitute ~4 oz of any hearty, nutrient-dense green such as kale or spinach. I have been known to toss in a green bell pepper instead of greens. 

Here is a picture of my tator tot casserole topped with cashew cream cheese. 

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