Nora: Well, it is a thick creamy spread that you can use in place of cream cheese.
Josh: It’s cream cheese, except non-dairy and homemade rather than expensive and processed. Do with it as you will, flavor it up, go wild, the world is your bagel and you get to make the cream cheese. Cashews are amazing, they can do anything.
| Cream Cheese |
| Adapted From: Connoisseurus Veg |
| Time: 10 mins (if skipping cashew soak and blending extra with blender/food processor), or 4 hours (if soaking the cashews), or 25 minutes (if boiling the cashews instead of soaking) |
| Makes: Roughly 4.5oz |
| Omnivore Index: It is thick, creamy, and great for shmearing on stuff. You tell me. |
| Ingredients 1 cup (4.5 oz) cashews, soaked or boiled 2 tbsp nootch (nutritional yeast) 1/4 cup (4 tbsp) lemon juice 1/2 tbsp oil 1/4 tsp salt 1 tsp apple cider vinegar |
| Recipe -If soaking or boiling cashews, soak cashews 4 hours or boil for 15 minutes. Then drain cashews. -Blend until smooth (approximately 1 minute, unless skipping soak/boil in which case blend for longer). -Add everything else, stir or blend together. -Chill before serving. |
| Closing Arguments |
| Nora: It’ll do. Josh: It’s cream cheese. So… What else do I need to say? |