Best Dairy Free Cream Cheese
Ingredients
¼ cup raw cashews, soaked and rinsed
¼ cup refined coconut oil
2 tablespoon tapioca flour
1 tablespoon fresh squeezed lemon juice
1 teaspoon salt
1 teaspoon nutritional yeast flakes
Add just before blending:
1 cup water, HOT (just boiled)
Add while blending on low, after above ingredients are completely smooth:
1 ¼ teaspoon kappa carrageenan
Cooking Instructions
Start by soaking your cashews in HOT water for 5 minutes. Then drain and rinse.
Add cashews, refined coconut oil, tapioca flour, salt, nutritional yeast, and lemon juice to blender. Immediately before blending add, boiled water (careful!).
Blend on high until completely smooth (about 1-2 minutes) then reduce blender speed to low, remove plug in the blender lid and add kappa carrageenan through hole in the lid while still blending. Replace blender lid plug, return blender to high speed for about 30 seconds.
Pour vegan cream cheese mixture into a glass bowl (or ramekins). Let it cool on the counter for a few minutes, and then place in the refrigerator for at least 6 hours or overnight.