Cashew Cream Cheese

I am still amazed that cashews can replace my beloved cream cheese, but  it happened. This recipe is hands off time heavy, 24 hours just to soak the cashews, maybe 10 minutes hands on time followed by another 8 or more hours straining.  This is totally worth the time though, tangy, creamy, and delicious.  Printable recipe here.

• 2 cups cashews soaked 24 hours
• 1 packet True Lemon crystallized lemon
• 3 - 4 tablespoons apple cider vinegar
• Tablespoons of water as needed
• 1 teaspoon agar agar powder
• 1/4 - 1/2 teaspoon salt
• 1 - 2 teaspoons dried chives or green onion, optional

1. Set cashew in a medium size bowl, cover with cold water. Let stand for 24 hours.
2. In a colander drain cashews.
3. Place cashews in food processor or blender; add lemon, vinegar, agar agar powder, salt to taste, and water as needed. Process until smooth, 5 or so minutes.
4. Use cheese cloth or a coffee filter metal sieve over a bowl to remove excess water. 
5. Feel free to use plain or any additions you would like, I added dried green onions. 

Adapted from Healthful Pursuit 

 Setting up the coffee filters for straining

Fine mesh sieve over bowl

Coffee filters pulled together and tied closed

Coffee filter ball tied to wooden spoon and left to drain