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!