Cashew Cream Cheese with Green Onions
2 servings
15 minutes
Cashew cream cheese with green onions is a delightful plant-based alternative to traditional cream cheese. Its roots lie in modern American cuisine, where the benefits of nuts and natural ingredients are increasingly valued. Cashews give the cream a delicate creaminess, while white wine vinegar adds a light tang reminiscent of classic cheese flavor. Garlic powder and black pepper add zest, while green onions refresh and enhance the texture. This cream is perfect as a spread for toast, crackers, or fresh vegetables, as well as a base for sauces and dips. With no dairy products, it is suitable for vegans and those with lactose intolerance. The simplicity of preparation and rich flavor make it an ideal addition to everyday meals.
1
Soak cashews overnight.
- Cashews: 175 g
2
Blend cashews, water, garlic powder, vinegar, salt, pepper, and coconut oil.
- Cashews: 175 g
- Water: 80 ml
- Garlic powder: 0.5 teaspoon
- White wine vinegar: 3 teaspoons
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Coconut oil: 1 tablespoon
3
Chop the green onion and add it to the cream cheese. Store in the refrigerator for up to a week.
- Spring onion: 1 bunch
