After coming off a week of not feeling well, I’ve been slowly getting back into the cooking game. Taking a cue from the latest VegNews magazine, which is packed with lots of delicious recipes, I thought I’d try my hand at making homemade cream cheese.
It’s surprisingly easy: Soak your cashews, blend with plain yogurt and a bit of salt. Let it sit at room temperature for a couple of days and then refrigerate. I’ll admit, the sitting at room temperature thing weirded me out a bit, but the end result was a creamy and tangy cream cheese that tastes like the real deal.
I spread a nice helping onto a bagel and topped it with roasted red peppers, red onion and baby Romaine for a quick lunch.
I hope you all are well!
The last VegNews also sparked my ‘veg cheese’ interest. Glad to know it worked well for you! Now I also want to try it.
I can’t wait to try the other veg cheese recipes, though they do look a bit more involved.
Looks great, Amanda! I love the idea of making your own “cream cheese” instead of shelling out 4 bucks for it at the store.
Thanks! This recipe makes a ton and it keeps for 4 weeks, so it’s definitely cheaper than the store-bought stuff.
I totally forget about vegnews. Thanks for reminding me!