Vegan Cream Cheese
5 ingredients, 5 mins (plus soaking), serves six
100g Cashews (soaked in water for at least 3 hours then drained)
Juice of half a lemon
1/2 tsp white Miso Paste
1 tbsp Nutritional Yeast
3 tbsp Water
Pinch Sea Salt
Put the cashews, lemon juice, miso, nutritional yeast, water and salt into a food processor. Blitz to a smooth, spreadable consistency. You will need to keep stopping and scraping down the sides of the bowl to ensure an even consistency.
Keeps in airtight container for up to a week in the fridge.