Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it’s yummy and it carries me through those days when my avocados are just not soft yet (I hate those days) or when they are just not in season (I’m based in Israel, and we have food seasons, “Gasp!”) It is also just plain, good so, there!
This recipe has nutritional yeast in it, but seriously, not necessary. It’s an acquired taste, and some people just don’t have it lying around. It’s just something that gives a cheesy flavor, but the spread won’t be lacking without it.
This is not just for vegans and Plant-based, I think it’s great for everyone to try different flavours and explore new foods. This is an amazing whole-foods, dairy alternative as a base for creamy dressings, soups, shakes (leave out the salt, garlic, and nutritional yeast) and sauces.
Add the cashews and garlic to a blender. Blend into crumbs, scraping down the sides and even shaking the blender a little if needed.
Add lemon juice and blend some more. (Same tricks: shake down blender, scrape down the sides.)
Add water one fourth of a cup at a time, blending in between additions, up to one and a half cups (could be less). You want the consistency to be really smooth, almost like techina. Add the nutritional yeast if using.
Taste and add a pinch of salt if needed. It will taste very lemony, but the flavor will neutralize after an hour in the fridge. There should be no lumps in this spread; it should be very smooth. Keep blending if it’s still lumpy.
Let sit in the fridge for an hour to thicken up or use now if you like. Spread, dip, or garnish on anything that needs a cheesy, creamy pick-me-up!
This recipe originally appeared on Veg It Out.