Since I wrote a post a few days ago about the wonder of cashews, I thought I would post my recipe for cashew cream – a.k.a. ‘cream cheese spread’. I am not sure if other people feel this way, but when I think of cream, I think of something different than spreadable cheese. So, when I started researching cashew dairy products, I learned that you can make your cashew cream sweet or savory, thick or thin consistency, and you can shape it to be whatever you want or need. This particular recipe is for the thick cheese spread that has the texture of hummus but can be used for a variety of recipes.
You can use this cashew cream cheese spread recipe for savory dishes such as cheese on a pizza, similar to ricotta on a white pie, or as a filling in a lasagna type dish. This particular recipe also works well as a dip or as a spread on toast or crackers. I have thinned it out a little bit with olive oil and it makes a lovely pasta sauce too! I spread this yummy cream cheese onto some vegetable latkes (pancakes) the other day and it really hit the spot! Extra protein added to a super low carb snack or breakfast…very nice!
- 2 cups of soaked raw unsalted cashews/cashew pieces
- 1 tsp of lemon juice
- 1 Tbsp of olive oil
- ½ tsp of sea salt, ½ tsp of pepper
- 1 Tbsp of garlic powder (or ½ a clove)
- 1 Tbsp of onion powder
- ¼ to ½ cup of water
- Optional: 1 tsp of dried parsley and/or 1 tsp of dried dill
- Soak your cashews for anywhere from 2 to 12 hours in a bowl of water. The longer you soak them, the easier it will be to blend them into a creamy texture. I usually soak mine for 3-4 hours when making this recipe, but for something like custards or puddings, I would soak at least 6-8 hours.
- Once the nuts have finished soaking, drain the water out and place them in a food processor or high speed blender. Pulse the nuts until they are minced.
- Add in all the other ingredients, and use ¼ cup of water initially. You should blend the ingredients until smooth like a hummus texture, but if you are finding it to be chunky, dry, or stiff in the blender, add another ¼ cup of water. You can continue adding water if needed, but do it in small amounts or you’ll end up with watery cream cheese and the texture will be all wrong.
- When it is blended to the proper consistency, taste it to see if it needs more herbs or salt. I like to add in some parsley and dill for added flavor, but you can leave them out if you don’t want them in your cashew cream.
- This works well as a dip, as a spread, or even as a cheese on pizzas and within other recipes that call for a ricotta like cheese. If you thin it out with a little olive oil, it can be a lovely pasta sauce too.
The sweeter versions of cashew cream are great for desserts and things like parfaits. I will post a sweet version soon – once I make something delish that I can share with you all!