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 https://invegetableswetrust.com/2013/10/22/cashew-cream-cheese/. 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.