![]() ![]() You can enjoy it as part of so many recipes! This cashew cream recipe is super versatile.Speaking of ingredients, you only need FOUR to make this recipe, and one of them is water! This is whole-food plant-based cooking at its finest.This cashew cream recipe allows you to make it at home, with no unnecessary ingredients! Having a plant-based cream alternative is a must in vegan cooking.In fact, two of my favorite recipes featuring homemade cashew cream are caramelized onion and sun-dried tomato pasta and the mind-blowing vegan tortellini soup. Personally, I love adding it to soups, pasta dishes, and even salad dressings. Just like the latter, it makes an amazing addition to many sweet and savoury dishes. Use it as a creamy addition to soups, the base for a pasta sauce, topping on toast, or an ingredient in a creamy salad dressing.Ĭashew cream is the plant-based alternative to dairy cream. I think it looks nice to see the whole bits of chopped chives swirled throughout.This cashew cream recipe is a staple in vegan cooking. Wait to stir in the chives at the end, so they don't get obliterated when you're blending everything together.If you use a large cup, it will be difficult to blend the ingredients together unless you're doubling the recipe. Use a mini food processor cup or small blender cup to make the cream cheese.Boil the sunflower seeds for 10 minutes or soak them overnight to soften them and make them easier to digest and easier to blend.Stir it a few times until it's well combined once again. It might be a little watery after defrosting. There's no need to warm it, it's best enjoyed cold. Take the container out of the freezer and let it defrost in the fridge for 24 hours. Put it in an airtight freezer-safe container and store it in the freezer for 2-3 months for the best quality. Store the cream cheese in an airtight container in the fridge and it should stay fresh for 3-4 days. How Long Does it Last in the Refrigerator? I usually serve a side of fresh fruit on the side. If you spread it on a bagel or toast, you could eat it plain or top it with everything bagel seasonings, pumpkin seeds, or sauerkraut. You could also use it to make vegetable pinwheels or as a spread on a sandwich or smoky chickpea wrap. I like to spread this vegan chive cream cheese on toasted everything bagels, toasted slices of Ezekiel bread, celery sticks, or rice cakes. Blend until creamy (Photo 3) and then stir in the chives at the end (Photo 4). Add the lemon juice, water, garlic powder, salt, and black pepper (Photo 2). Drain any excess water and pour the seeds into a small food processor. Lime juice can be substituted.įirst, cook the sunflower seeds in boiling water for 10 minutes (Photo 1) or soak them overnight. Lemon Juice: The acidity from the lemon juice brightens the chive cream cheese and adds a lot of flavor.Instead of chives, you could add roasted red peppers, artichoke hearts, olives, or soaked sun-dried tomatoes. Chives: Chives are a classic cream cheese mix-in, but you could also use green onions/scallions.You can substitute raw cashews 1:1 if necessary. I like to use unsalted seeds so I can control the amount of salt. Raw Sunflower Seeds: Sunflower seeds make up the bulk of this recipe.Let's go over the most important ingredients and substitutions if you need them. This vegan cream cheese is made with a combination of pantry staples and fresh ingredients. This is the best vegan cream cheese because it's smooth, creamy, garlicky, loaded with chives, inexpensive, easy to make in about 20 minutes, and it's naturally free from gluten and oil! Spread a thick layer on toast, crackers, or bagels (these are the best vegan everything bagels!) for a delicious and filling vegan breakfast. Then I discovered the perfect cashew replacement, sunflower seeds! They are neutral in flavor, good for you, super creamy when blended, and the best part.they are extremely affordable! One cup of sunflower seeds only costs about $1 dollar. I tried making homemade cashew cream cheese, and it was very tasty, but cashews are pretty expensive, so it wasn't too much of a savings. I used to always buy store-bought vegan cream cheese (Kite Hill chive was my jam!) because it was easy, convenient, and delicious! However, at $5-$6 a pop, it eventually turned into being a treat item that I only bought for special meals like a birthday breakfast or Christmas morning. Are you looking for the best vegan cream cheese? You found it! This oil-free spread is super creamy, easy to make, affordable, and it's ready to eat in 20 minutes! Spread it on anything you like for a delicious breakfast or snack! ![]()
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