Creamy vegan cheese

Creamy vegan cheese

This non-vegan cream cheese is incredibly creamy and rich in flavor, with a slightly tangy and fresh aroma, thanks to the added wild garlic and lemon juice. Prepared in minutes, it is perfect for spreading on bread, adding to sandwiches, or using as a dip for vegetables.

Ingredients:

- 1 cup raw cashews (soaked in water for 4-6 hours or boiled for 15 minutes)

- 200 grams tofu

- 1/4 cup water

- 2-3 tablespoons nutritional yeast

- 1-2 tablespoons lemon juice

- 1-2 cloves garlic (optional)

- 1/2 teaspoon salt

- 1/4 teaspoon turmeric (optional, for color)

- 1/2 cup chopped wild garlic (or to taste)

Instructions:

1. Prepare the Cashews: Soak the raw cashews in water for 4-6 hours or boil them for 15 minutes. Drain and rinse.

2. Prepare the Tofu: Drain and cut the tofu into small cubes.

3. Blend the Ingredients: In a blender or food processor, combine the cashews, tofu, water, nutritional yeast, lemon juice, garlic (if using), salt, and turmeric. Blend until smooth and creamy.

4. Add the Wild Garlic: Once the mixture is smooth, add the chopped wild garlic and mix gently with a spoon or on low speed in the blender.

5. Storage: Transfer the finished cream cheese to an airtight container and store it in the refrigerator.

6. Serving: Use the cream cheese as a spread for bread, addition to sandwiches, or as a dip for vegetables.