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Italian Parsley 1 Tbsp
1 Tbsp Green Onions
Basil 1 Tbsp
1 Tsp Fresh Thyme
1/2 Tsp Pepper
1 Pinch Salt
1 Tbsp Nutritional Yeast
2 Tbsp Water
1 1/2 Tbsp Apple Cider Vinegar
1 1/2 Tbsp Lemon Juice
2 Cloves Garlic
1 Cup Cashews
Instructions:
Add the dry cashews to the bowl and then fill that bowl with the water and leave it overnight.
Then, add the cashews, water lemon juice, apple cider vinegar, nutritional yeast, garlic cloves, and pepper in a food processor.
Transfer the mixture to a small bowl and then add the green onions, Italian parsley, basil, and fresh thyme, and then incorporate everything properly.
Pour the mixture into the cloth and then drain the extra moisture and leave it in the fridge for 3 hours.
Remove the cheese from the cloth and then serve it on the toast or with the veggies.
Notes:
For the plain cream cheese simply remove the garlic and the herbs from the ingredients.
Storage information:
You can keep it in the fridge for 5 days.
Frequently asked questions:
Should I use roasted salted cashews?
Yes, but it will vary in the taste and the color of the recipe.
Nutritional facts
Serving 2 tbsp.
Calories: 207kcal
Protein: 7g
Carbohydrates: 12g
Fiber: 2g
Fat: 16g
Sugar: 2g
