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Creamy Cashew Cream Cheese

The year was 2015. I was at the top of the world. I taught at 3 resorts. I had 10 regular private clients. I had my own apartment. I won young entrepreneur of the year. I was happy. This was before Brexit and other such global forces caused a reduction in tourism and crashed my country’s economy. This was before food became unaffordable in this country. This was when I enjoyed using ingredients like cashews to explore plant based recipes. Back then cashews were not a splurge. That is how my cashew cream cheese recipe was born.

I wanted a cheese recipe that was simple and easy to make.  Ideally it would have 5 ingredients or less. So I went to work scouring the internet for inspiration. I was inspired by this recipe I went to work trying to find a recipe that was creamy and tangy. I came up with the following recipe that was the perfect mix of sweet and sour with a slight kick. I was in heaven. I hope you find this recipe as enjoyable as I did. When times are better I will be making a double batch of it and enjoying it with my favorite baked goods.


  • 1 cup raw cashew soaked for 4 hours and drained.
  • 1/8 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice
  • 3 tbsp water


Place ingredients in a high powered blender and pulse until creamy, stopping occasionally to scrape the sides. If you would like a thinner cheese add more water. You can soak the cashews for longer but I find it starts to get slimy after 6 hours.

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