Seeded oatcakes
These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper
Vegan cream cheese
- Preparation and cooking time
- Prep:
- plus soaking and chilling, No cook
- Easy
- Makes 400g
Skip to ingredients
- 250g cashews
- 2 tbsp nutritional yeast
- juice 1 lemon
- a few chiveschopped (optional)
Nutrition: per tbsp
- kcal124
- fat9g
- saturates2g
- carbs4g
- sugars1g
- fibre1g
- protein5g
- salt0.3g
Method
step 1
Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
step 2
Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
step 3
Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.
