Cashew Cream Cheese


You know what i love? Cream cheese. You know what i don’t love? Dairy, animal cruelty, factory farming, additions like pain medications, antibiotics, anti-fungals and hormones. I also don’t like disease and inflammation.

But, that’s just me. I deal with a lot of clients who can’t tolerate dairy because of food intolerance or IBS. So, whatever your reasons, there’s always an alternative.

I make my cheese out of cashews. Why wouldn’t you opt for plantbased goodness?

This is herb and chilli cream cheese. Took about 10 minutes to make using soaked cashews. Easy and healthy.

300g cashews soaked for 2 hours in water
1 tbsp dried mixed herbs
Pinch of rock salt
1 tsp garlic powder
1 finger chilli (or to taste)
3 tbsp hemp oil

Put everything in a food processor and blend. Blend blend blend. Scrape down the sides and get blending some more until its super smooth and creamy. That’s it!


2 thoughts on “Cashew Cream Cheese

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