Raw Vegan Cashew Cream Cheese

What looks like an apple with its tongue sticking out is a cashew fruit.

 Cashews are native to Costa Rica and that is where I first saw cashews growing in large trees.  They are in the same family as mangoes, pistachios, and poison ivy.  The nut itself (that comma looking attachment) is encased in the very same chemical that makes your skin itch and burn when you brush against poison ivy or poison oak.  The process of removing the nut from the cashew apple (used in juices, jam, and jelly) is done mostly by hand and gloves and protective masks must be worn.  Once the seeds are cleaned, they can be sold roasted or raw.

Cashews are very healthy , lower in fats than most nuts and filled with the essentials minerals iron, copper, zinc, magnesium, phosphorus and manganese.   So, they are a great nut to use when making a dairy free cream or cheese.  The key to their non-dairy creaminess  is to use organic raw cashews and soak them overnight.

These beautiful cashews came from The Raw Food World site.

Cream Cheese

1 cup raw cashews(soaked overnight)

1 ½ tbsp coconut oil

1 tsp tahini

2 tbsp lemon juice

2 tbsp apple cider vinegar

2 tbsp coconut milk

2 tsp olive oil

¼ tsp sea salt

2-3 tbsp water

• Drain and rinse soaked cashews and place into blender (the key is a high speed blender)
• Add all the above ingredients except the water
• Add water a little at a time while blending at high speed until of cream cheese consistency
• Place in a glass container and chill (the cheese will get firmer as it cools) 

 

Some cashew cream cheese recipes call for leaving the spread on the counter to couture for 24-48 hours.  Since I'm in the Florida Keys, I have not tried this.  If you do, let me know the difference.