Cream cheese is much more than a spread cheese, it is very versatile, and in addition to being an easy snack, it is also useful for making desserts and other uses and possibilities, although in this particular case, we will do it with different bases that It will not be cow's milk, it will be just as delicious and presentable.
This cheese with a creamy and spreadable texture, without the rind, has a practically white color and a mild and slightly acidic flavor, has 5 stages in its original preparation, reception of raw material, mixing, pasteurization, fermentation, and concentration, it is approximately 24 hours for the execution of all the steps.
Its use in both sweet and savory rates can vary, for example, frosting and fillings, Cheesecakes, ice creams, mousses, and foams. But, cream cheese is not only a decorative element for cakes and pies, but it is also an excellent ingredient to add to the dough, providing juiciness and flavor.
Our vegan cream cheese recipe will also serve for those preparations, it will have the same flavor and texture and will be a very good complement to our table.
- 1 1/4 cup of cashew hydrate
- 1 tbsp of finely chopped fresh dill
- 3 tbsp of lemon juice
- 1 tbsp of apple or cider vinegar
- 1 tsp of sea salt
Soak the cashews, soak them in water until covered, keep them soaked and refrigerated for at least 6 hours, when taking them out, they will feel soft and almost elastic.
Put all the ingredients in a blender or food processor and rotate at a slow speed to incorporate, mixing what adheres to the walls, and if the mixture is not consistently smooth, add a tablespoon of mineral water to achieve a uniform texture.
Store it in a glass jar, and take it to the fridge.
You can use it as a snack, adding some spices with cookies, bread, or corn tortillas.
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