Vegan cream cheese
*Plus 32 hours of soaking and resting
This cream cheese is ideal for making sweets such as tiramisu, cheesecakes and toppings, among others, without having to resort to animal-based cheeses or industrial plant-based cheeses.
Besides making any sweet that calls for cream cheese, it is also perfect as a base for making other plant-based cheeses with a more intense flavor or that we want to season with other ingredients.
This cream cheese is rich in protein, omega-3 and omega-6 fatty acids, isoflavones, lecithin, fiber, tryptophan, phytosterols, vitamins A, E, K and B (B3, B5 and B9 or folic acid), calcium, copper, phosphorus, magnesium, manganese and selenium.
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Notes
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- Step 1We put to soak the cashews for 8 hours.
- Step 2After this time, we drain them and toss them together with the rest of the ingredients in the glass of the blender and beat them until they get a creamy texture.
- Step 3We pass it to a glass jar, cover it well, and let it sit at room temperature for 24 hours.
- Step 4After this time, we can either use it or keep it in the fridge, where it will get more consistency.