Cashew Cream Cheese using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a creamy delight that’s dairy-free yet bursting with flavor—enter cashew vegetable cheese! This ingenious creation hails from the heart of plant-based cuisine, where cashew nuts transform into a luscious spread that could make even the most devoted cheese lover swoon. With just a handful of ingredients, including zesty lemon juice and fresh parsley, this cheese is not only a vegan's best friend but also a culinary magician that can elevate any dish. Fun fact: Cashews are not actually nuts but seeds that come from the cashew apple, a fruit that’s often overlooked in favor of its more famous counterpart! So, grab your blender and let’s get nutty with this delightful recipe that promises to enchant your taste buds and impress your friends at your next gathering.
Ingredients
- 200 g Cashew nut
- 200 g Water
- 20 g Lemon juice
- 10 g Fresh basil
- 1 Teaspoon(s) Garlic powder
- 2 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Cashew Soak
- Add 200 g of cashew nut in a bowl.
- Add 200 g of water in the bowl.
- Setaside the preparation content during 4h .
Flavor Infusion
- Transfer the content of the bowl in the food processor bowl.
- Add 20 g of lemon juice in the food processor bowl.
- Rinse, and add 10 g of fresh basil in the food processor bowl.
- Add 1 teaspoon(s) of garlic powder, 2 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 10. Scrape the sides of the bowl with the spatula
- Add a little water if necessary to achieve a smooth, spreadable consistency.
Chill
- Transfer the content of the food processor bowl in the bowl.
- Setaside the preparation content in a fridge during 2h .
- Serve Cold.
