Name: Vegan Veggie Cream Cheese
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup raw (not roasted) cashews, soaked overnight in water; 1 clove of garlic; 2 tbsp olive or avocado oil; 2 tbsp fresh lemon juice; 1/2 tsp apple cider vinegar; 1/2 tsp sea salt; Optional: 1 tbsp nutritional yeast (will lend a darker color); ~ 1/2 large carrot, julienne sliced (i use a julienne peeler); 3 green onions, chopped; ~1-2 tbsp red onion, finely diced; Optional add ins: jalapeño, celery, cucumber

Description

The best vegan and paleo-friendly vegetable cream cheese!

Ingredients

Scale

1 cup raw (not roasted) cashews, soaked overnight in water
1 clove of garlic
2 tbsp olive or avocado oil
2 tbsp fresh lemon juice
1/2 tsp apple cider vinegar
1/2 tsp sea salt
Optional: 1 tbsp nutritional yeast (will lend a darker color)
~ 1/2 large carrot, julienne sliced (i use a julienne peeler)
3 green onions, chopped
~1-2 tbsp red onion, finely diced
Optional add ins: jalapeño, celery, cucumber

Instructions

Rinse and strain the soaked cashews. Add cashews, garlic, oil, lemon juice, apple cider vinegar, salt, and nutritional yeast (optional) to a high speed blender. Blend until completely smooth- this may take a couple minutes and you will have to scrape down the sides occasionally.
Stir in veggies with a spatula or spoon. You can add any amount and types of veggies that you like! Store in the refrigerator for up to 5 days.