Onion Cashew Cream Cheese (Oil-Free)
This cashew cream cheese is vegan and oil-free. It has a savory onion flavour that is perfect on a toasted bagel, with crackers, or as a veggie dip!
- 1 cup cashews
- ¼ cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ¾ teaspoon onion powder
- ¼ teaspoon salt
- 1-2 tablespoons chopped chives
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- Sprinkle ground black pepper
Start by soaking your cashews. The fastest way is to boil some water in a kettle, then pour it over the cashews in a bowl, covering them completely. Place an upside down plate over the bowl to trap the heat and leave for 20 minutes. Then drain the water.
Place the soaked cashews in a food processor along with all ingredients except the chives.
Blend until smooth. You will need to pause and scrape down the sides of the food processor several times to get a smooth texture.
Chop the chives and mix them in.
This recipe makes approximately 1 cup of cashew cream cheese.
You can add an additional 2 tablespoons of water if you're having a difficult time getting your food processor to blend the cashews.
Store in a container. You can keep it in the fridge for about a week.