Cashew cream cheese (dairy and soy free)
2 cups of cashews soaked overnight (or a few hours) – drained and rinsed ½ cup water ½ lemon, juiced 1 tb nutritional yeast (also called savoury yeast flakes – ask at your health food store!) 1 tb onion powder (optional) ¼ cup finely shredded parsley 2 spring onions, finely sliced Salt to taste
Blend the cashews, water and lemon in a food processor until smooth. You may need to pause and scrape down the sides to ensure the mixture is even and smooth. Transfer to a bowl and fold in the remaining ingredients. Mix well.
This recipe makes a delicious spread for wraps and sandwiches to impart that cheesey savoury flavour. You may also like to use it as a dip for vege sticks or crackers. Be warned: it is addictive!
Nicole Dennis APD/AN Paediatric Dietitian
Seed Nutrition and Dietetics
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