I typically buy a vegan cream cheese with pesto from my Saturday organic market. It’s absolutely delicious and I like to use it on gluten free crackers (Nairn’s are my favourite!) For some time, I have been wanting to try to make my own version of this “cheese”. Cashews are the ideal nut to use. They are light in colour and soften up nicely when left to soak for a good length of time.
I started my search for nut “cheese” recipes and it didn’t take me long to find Sondi Bruner’s. I tried it for the first time last weekend and, as I write, I have a cup of cashews soaking so I can make my second batch! Sondi’s recipe balances out the flavours of roasted garlic and fresh herbs, along with a hint of lemon juice to give the cheese a bit of tang. Sondi is a practicing holsitic nutritionist in Vancouver, BC. I have become familiar with her thorough my recent studies in Culinary Nutrition.
This recipe is really easy to make and mostly takes care of itself in your fridge over night. I have used it as a spread on crackers, a dip for fresh veg, and, as a substitute vegan mayo on my sandwich (more about that in another post!) For now, click on over to this link: Roasted Garlic and Herb Vegan Cream Cheese so you can see how easy it is to step back from dairy, and enjoy a flavour-filled cream “cheese” by your own hand! Eat good food, friends 🙂