Best Plant Based Keto Cream Cheese
⏱ Prep: 15 min🍳 Cook: 10 min✅ Ready: 25 min
65
Calories
2.4g
Net Carbs
1.8g
Protein
5.6g
Fat
⏱ Prep: 15 min🔥 Cook: 10 min⏰ Ready: 25 min
How to Make It
Step 1
Place the cashews in a saucepan and cover with hot water. Place the saucepan over a medium heat, bring to a boil, and cook the cashews for 10 minutes until softened. Alternatively, you can soak them for 4 hours.
Step 2
Drain the cashews and add them to your food processor. Add the olive oil, lemon juice, nutritional yeast, coconut cream, and salt. Blend for 5 minutes until smooth.
Step 3
Scrape down the sides and blend for a couple more minutes. You can pass it through a sieve for silky smooth cheese. If you prefer a thinner consistency, you can add more olive oil or water.
Step 4
Transfer the cream cheese to a jar or airtight container. Store it in the fridge for up to 7 days. Serve it with bagels or Keto bread.
Ingredients
- Cashews, raw – 1 cup, whole pieces
- Extra virgin olive oil – 2 tbsp
- Nutritional Yeast – 2 tbsp
- Coconut Cream Raw – 2 tbsp
- Lemon juice – 4 tbsp
- Salt – 0.5 tsp