I chose to make veggie lover cream cheddar with new herbs and garlic, obviously you can likewise make a plain form. At the point when I previously began exploring different avenues regarding nut cheddar, I just could hardly imagine how you would wind up with something this rich!
It's quite insane and it again demonstrates that vegetarian cheddar can be totally stunning. Have this sans dairy cream cheddar on your preferred bagel or appreciate it with some veggie sticks or saltines. Or on the other hand mix it into your pasta sauce for a change. Trust me, it's truly addictive.
Kiss your dairy items farewell and make proper acquaintance with this flavorful veggie lover cream cheddar with garlic and crisp herbs. It's staggeringly velvety and simple to make!
- 1 1/2 cups cashews
- 4 tablespoons unsweetened soy yogurt
- 1 clove of garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon dried herbes de Provence
- 3 tablespoons fresh chives, cut into rings
- 2 tablespoons cress
- black pepper, to taste
Instructions
- Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
- Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
- Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.
- Season with black pepper and stir in the fresh chives and cress. Enjoy!
Read more our recipe Brown Sugar Baked Carrots #healthyfood #dietketo #breakfast #food
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