Updated: Mar 12
1 cup raw cashews
2 tablespoons nutritional yeast
1/4 cup lemon juice
1 tablespoon avocado oil
1/2 teaspoon sea salt
2 teaspoons apple cider vinegar
Diced carrots and celery
This is the video we discovered that helped us through our cashew cream cheese-making journey. We couldn't have done it without the help of this video, therefore would like to give credit where credit is due!
Add the raw cashews to a medium-sized mixing bowl and pour enough water into the bowl to cover about an inch above the cashews, giving them enough room to sit and swell. Cover the bowl with a tea towel and let sit on the counter for about 8 to 12 hours.
When the soaking time is up, drain the cashews and rinse well. Transfer the cashews into a high-speed blender or food processor and blend for a few minutes, until smooth.
Once cashews are smooth, add in all the other ingredients. Blend until everything is well incorporated. Be sure to stop and stir as needed to ensure proper mixing and pureeing.
Remove mixture from the blender/processer. Add to a bowl and mix in your desired add-in, if using. Store in an air-tight container in the fridge until ready to enjoy on a Greater Knead bagel!
For more recipes featuring The Greater Knead, visit our "the greater knead" tab!