Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 My kind of woman - take a recipe and make it your own! Do you think more salt would help? Blessings,Lea Ann SavageSatellite Beach, FL321-773-7088 (home)321-961-9219 (cell)www.VitamixLady.comwww..com 13:35 <)))>< Cashew Cream Cheese Ok all this talk about cashew cream got to me...I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did:1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them)1 teaspoon lemon juice1/4 teaspoon salt1 teaspoon nutritional yeastWhip it up in the vitamix, stopping a couple times to scrape down the sides.The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together.Next time I'll do a bigger batch, and add extra nut yeast.-Bobbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 I have an EXCELLENT vegan cream cheese recipe. It's from one of Kathy Hoshijo's books. This is delicious and very suggestive of the real thing. TOFU CREAM CHEESE 1 cup Chinese firm tofu (note; do NOT substitute Japanese tofu for this, including Mori-nu; you want the blocks you buy loose from a tub of water in a Chinese store) 1/2 cup raw cashew butter 1/2 - 1 Tbsp. Spike (the recipe says that other veg-seasoned salts can be used but I'd stick with Spike) 4 tsp. lemon jluice (I keep the Minute Maid frozen in my fridge which is fine if you don't want to bother with fresh) Just blend until smooth! This can easily be done on a lower speed--no need to walk it up to HIGH. Cashew Cream Cheese  Ok all this talk about cashew cream got to me... I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did: 1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them) 1 teaspoon lemon juice 1/4 teaspoon salt 1 teaspoon nutritional yeast Whip it up in the vitamix, stopping a couple times to scrape down the sides. The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together. Next time I'll do a bigger batch, and add extra nut yeast. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 , thanks for sharing this! I will give this a try too! Lea Ann - your salt suggestion in the other post is worth trying too - that may bring more flavor out also, thanks! From: kareningotham@...Date: Wed, 9 Jun 2010 18:58:49 -0400Subject: Re: Cashew Cream Cheese I have an EXCELLENT vegan cream cheese recipe. It's from one of Kathy Hoshijo's books. This is delicious and very suggestive of the real thing.TOFU CREAM CHEESE1 cup Chinese firm tofu (note; do NOT substitute Japanese tofu for this, including Mori-nu; you want the blocks you buy loose from a tub of water in a Chinese store)1/2 cup raw cashew butter1/2 - 1 Tbsp. Spike (the recipe says that other veg-seasoned salts can be used but I'd stick with Spike)4 tsp. lemon jluice (I keep the Minute Maid frozen in my fridge which is fine if you don't want to bother with fresh)Just blend until smooth! This can easily be done on a lower speed--no need to walk it up to HIGH. Cashew Cream Cheese Ok all this talk about cashew cream got to me...I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did:1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them)1 teaspoon lemon juice1/4 teaspoon salt1 teaspoon nutritional yeastWhip it up in the vitamix, stopping a couple times to scrape down the sides.The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together.Next time I'll do a bigger batch, and add extra nut yeast. The New Busy think 9 to 5 is a cute idea. Combine multiple calendars with Hotmail. Get busy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 Let us know if you like it. Just make sure to use Chinese firm tofu--you need its kinda rubbery texture. There's only one cream cheese that I like (Ben's--a locally made, gum-free brand) and even then only on occasion. Although this is rich, it has a clean, non-cloying mouthfeel. Cashew Cream Cheese  Ok all this talk about cashew cream got to me... I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did: 1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them) 1 teaspoon lemon juice 1/4 teaspoon salt 1 teaspoon nutritional yeast Whip it up in the vitamix, stopping a couple times to scrape down the sides. The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together. Next time I'll do a bigger batch, and add extra nut yeast. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 This sounds yummy! I'm off to soak my cashews..... April :-) > > > Ok all this talk about cashew cream got to me... > > I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did: > > 1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them) > 1 teaspoon lemon juice > 1/4 teaspoon salt > 1 teaspoon nutritional yeast > > Whip it up in the vitamix, stopping a couple times to scrape down the sides. > > The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together. > > Next time I'll do a bigger batch, and add extra nut yeast. > -Bobbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2010 Report Share Posted June 13, 2010 This is great! Wouldn't change a thing other than make twice the recipe so it is easier to mix. Thanks! April :-) > > > Ok all this talk about cashew cream got to me... > > I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did: > > 1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them) > 1 teaspoon lemon juice > 1/4 teaspoon salt > 1 teaspoon nutritional yeast > > Whip it up in the vitamix, stopping a couple times to scrape down the sides. > > The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together. > > Next time I'll do a bigger batch, and add extra nut yeast. > -Bobbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2010 Report Share Posted June 13, 2010 Thanks so much for sharing this, as DH has dairy allergy, I'm trying to decrease my kid's dairy intake, and we don't won't to use soy in excess....I am so thankful for this recipe. Kim > > > Ok all this talk about cashew cream got to me... > > I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did: > > 1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them) > 1 teaspoon lemon juice > 1/4 teaspoon salt > 1 teaspoon nutritional yeast > > Whip it up in the vitamix, stopping a couple times to scrape down the sides. > > The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together. > > Next time I'll do a bigger batch, and add extra nut yeast. > -Bobbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2010 Report Share Posted June 13, 2010 Soy cheeses tend to be pretty nasty anyway. (an otherwise lover of soy) Re: Cashew Cream Cheese  Thanks so much for sharing this, as DH has dairy allergy, I'm trying to decrease my kid's dairy intake, and we don't won't to use soy in excess....I am so thankful for this recipe. Kim & gt; & gt; & gt; Ok all this talk about cashew cream got to me... & gt; & gt; I am a cream cheese ADDICT and have been meaning to try a cashew cream cheese... here's what I did: & gt; & gt; 1 cup raw cashews soaked overnight, drained (but don't worry about getting all the water off them) & gt; 1 teaspoon lemon juice & gt; 1/4 teaspoon salt & gt; 1 teaspoon nutritional yeast & gt; & gt; Whip it up in the vitamix, stopping a couple times to scrape down the sides. & gt; & gt; The texture of this is fantastic. It's a little bland, but I think extra nut yeast would help that. I haven't put it in the fridge yet, I'm curious to see how it will do when the flavors really get together. & gt; & gt; Next time I'll do a bigger batch, and add extra nut yeast. & gt; -Bobbie Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.