Equipment
Ingredients
Cream Cheese Base
- 150 g raw cashews, unroasted and unsalted
- 60 ml filtered water
- 15 ml lemon juice, freshly squeezed
- 5 ml apple cider vinegar
- 5 g nutritional yeast
- 3 g fine sea salt
- 2 g garlic powder
Fresh Herbs
- 5 g fresh dill, finely chopped
- 5 g fresh chives, finely chopped
- 5 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
Method
Place the raw cashews in a mixing bowl and cover completely with cold filtered water. Leave to soak at room temperature for 12 hours.
Pour the cashews into a strainer to discard the soaking liquid. Rinse the cashews thoroughly under cold running water until the water runs clear.
Transfer the rinsed cashews to a high-speed blender. Add the measured filtered water, lemon juice, apple cider vinegar, nutritional yeast, fine sea salt, and garlic powder.
Blend the mixture on the highest speed setting for 3 to 5 minutes. Stop periodically to scrape down the sides with a silicone spatula, ensuring no whole cashew pieces remain. The final texture should be entirely smooth and creamy without any graininess.
Transfer the smooth cashew mixture into a clean mixing bowl. Add the finely chopped fresh dill, chives, and parsley, gently folding the mixture with a spatula until the herbs are evenly distributed.
Spoon the herbed cream cheese into an airtight container. Refrigerate for at least 2 hours to allow the mixture to firm up and the flavors to meld before serving.
Chef's Notes
- If you forget to soak the cashews overnight, you can perform a quick-soak by submerging them in boiling water (100 degrees Celsius or 212 degrees Fahrenheit) for one hour.
- Ensure your fresh herbs are completely dry after washing before you chop them. Excess water on the leaves can introduce unwanted moisture into the cream cheese, reducing its shelf life.
- For a more authentic, cultured flavor profile, you can omit the vinegar and lemon juice, blend in the contents of one vegan probiotic capsule, and leave the plain cashew mixture covered at room temperature for 24 hours before adding the salt and herbs.
Storage
Refrigerator: 1 week — Store in a sealed airtight container.
Freezer: 1 month — Freezing may alter the creamy texture. If frozen, thaw in the refrigerator and briefly blend again to restore smoothness.
