Plant-based alternative to cream cheese

Plant-based alternative to cream cheese

Total: 24 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 474 kcal
, Fat: 34 g
, Carbohydrate: 22 g
, Protein: 17 g

Ingredients

200 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To soak the nuts

150g cashew nuts

Nut mixture

1 organic lemon, use grated zest and juice
3tbsp nutritional yeast
3tbsp water
½tsp garlic powder
½tsp salt

To complete

1tbsp dried Italian herbs
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How it's done

To soak the nuts

Soak the nuts in cold water for approx. 12 hrs. or overnight. Drain the nuts well.

Nut mixture

In a food processor, puree the nuts, lemon zest and juice, nutritional yeast, water, garlic powder and salt to create a smooth, homogeneous mass. Place a sieve over a bowl, line with a cheese cloth. Transfer the nut mixture to the cloth, fold in the corners of the cloth and weigh down (e.g. with bowls or tin cans). Cover and place in the fridge for approx. 12 hrs. or overnight.

To complete

Carefully remove the mass from the cloth, sprinkle with the herbs.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 5 days.
Serve with: Crackers
Note: Nutritional yeast is available from Coop Vitality pharmacies.

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