I don't have a clue whether there's anything I miss more than cream cheddar. Prior to going veggie lover, I couldn't have cared less much for meat, or milk, however CHEESE… . It appears as though I'm not the only one in this. I've heard again and again from individuals that the hardest thing to supplant or surrender is cheddar.
Presently, a fast word about this vegetarian cream cheddar. It won't trick anybody into believing it's genuine cream cheddar. I need to speak the truth about that! It's increasingly similar to an extremely delightful "schmear" or bagel spread. What's more, since it doesn't taste EXACTLY like dairy cream cheddar, doesn't mean it's not staggeringly slobber commendable and scrumptious!
What's extremely extraordinary about this hand crafted veggie lover cream cheddar is that it's brimming with nutritious fixings. It's made basically with crude cashews, and there is no oil included. So you get some solid fat and even protein with this spread!
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Ingredients
- 1 1/2 cups raw cashews, soaked
- 1/4 cup unsweetened non-dairy yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Optional:
- 3 tablespoons chopped chives
- 1 teaspoon onion powder
Instructions
- Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be.
- Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed.
- Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated.
- Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired.
For more detail : bit.ly/2mBWHny
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