Vegan Garlic Cream Cheese

Vegan Garlic Cream Cheese

A yummy Cream Cheese Recipe that is like a cross between Boursin & Hummus. Very versatile great for Crackers, Sandwiches & Sauces. This yielded a lot more than expected & lasts about 5 days. So halve the recipe if only for one or two.

Ingredients for Garlic Cream Cheese

Phase 1

300 g Cashew Nuts

Phase 2

2 tbsp Coconut Oil (I highly recommend a really cheap one from Tesco in the international isle, I think its KTC but it is never on the website)

1 tbsp Nutritional Yeast

Phase 3

1 Lemon

2 Garlic Cloves

Optional

Chives (Fresh if you have them)

Equipment

Food Processor

Creating Garlic Cream Cheese

Phase 1
  1. Measure & rinse the 300 g Cashew Nuts
  2. Put the Cashew Nuts in a pan of water & bring them to the boil
  3. Leave to boil for 15 minutes
  4. Drain them & let them cool for 5 minutes
Phase 2
  1. Put the Cashew Nuts in a Food Processor with 30 ml of water
  2. Blend for 30 seconds
  3. Add the 2 tbsp Coconut Oil, 1 tbsp Nutritional Yeast & another 30 ml of water
  4. Blend for 30 seconds
Phase 3
  1. With a knife top & tail your 2 Garlic Cloves and stab through the thickest part of the clove
  2. Put in the microwave for 30 seconds
  3. Juice the 1 Lemon into a bowl over a sieve ensuring there are no pips
  4. Peel the Garlic Cloves and add them to the Food Processor along with the Lemon Juice
  5. Blend for 30 seconds
Phase 4
  1. Check there are no lumps in the mix, if there are use a spatula to push these to the bottom & blitz for another 10 seconds
  2. Scrape the mix out with a Silicone Spatula (if you have one, these are best for get the most mix out of the jug)
  3. Season the Cheesey Mix with Salt & Course Black Pepper.
    (With salt just try a pinch at a time, mix it and taste it. Much better to add a little at a time, than too much in one go).
  4. (Optional) Slice the chives any way you like & fold them in the mix
    (I did not do this but next time I definitely will)
  5. You can put the mix into a lined tin with greaseproof to mould it – if you like. However, next time I make this I am going to save myself the trouble & put it straight into a clean plastic tub with a sealed lid
  6. Put it in the fridge it will firm up but will be Fabulously Spreadable & Yummy


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