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Ingredients
- 3 cups raw cashews, soaked for 12 hours
- 3 tablespoons apple cider vinegar
- 1⁄4 cup organic lemon juice
- 1⁄4 teaspoon sea salt
- 4 to 6 tablespoons water
- 1⁄8 teaspoon xanthan gum
Instructions
- Cover cashews with plenty of water. Soak for 12 hours.
- Drain and rinse cashews. In a blender, blend everything, except water and xanthan gum. Slowly add the water, adding just enough so you can get a smooth texture. Scrape sides often. Blend for several minutes until velvety smooth. Slowly sprinkle in xanthan gum while blending.
- Using a double layer of cheesecloth, spoon the cream cheese mixture in center of cloth. Tie with piece of string. Extend this on a wooded spoon or utensil over a bowl, so any liquid can drain. Let drain at room temperature for 24 hours. Store in refrigerator.
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