For the 52 Weeks of Vegan Cooking on Reddit this week we are using nuts as the theme. Nuts are so very versatile, especially in vegan dishes. When I saw the theme my mind when instantly to cashew cream cheese. Now I have previously review a few of the commercially available vegan cream cheeses (here and here) and it basically boils down to this: I like my cream cheese savory and the vegan options I have tried are far too sweet and therefore taste terrible with pickle.

I used this recipe and altered it a little.

Ingredients:

1 Cup of Raw Cashews, soaked.

2 Tablespoons of Nutritional Yeast. Can also be called Savoury Yeast.

1/4 a Cup of Lemon Juice.

1/2 a Tablespoon of Canola Oil.

1/4 Teaspoon of Salt.

1 Teaspoon of Apple Cider Vinegar.

1 Teaspoon of Minced Garlic.

Method:

Place Cashews in a food processor and process until smooth.

Add all other ingredients and process until incorporated. I has to add some water to get it smooth but that’s due to the fact that my food processor isn’t powerful enough.

Taste and adjust flavours to suit your palate. I added a bit more salt.

Enjoy.

Verdict: Very nice. I’m not too sure if the vinegar is needed as the lemon juice adds enough flavour on it’s own. I will leave it out next time. The smell of the final product is odd, it smells like the yeast which I find a tad off putting. Otherwise it’s great. Should go well in a pickle sandwich.