Sweet & Savory: Cashew Cream Cheese Two Ways


I’m really not vegan but I tend to make a lot of vegan recipes and I follow a lot of vegan blogs. I even use vegan protein powder. I’m not entirely sure when or why I started gaining such an interest in vegan recipes but I love the idea of finding healthier alternatives for yummy foods that can be bad for you.

One of those is cream cheese. It’s not that I’ve ever loved cream cheese per say, but I love the idea of a super healthy and tasty alternative to it. Enter cashew cream cheese, I had been dying to try it to see what all the hype is about and recently I had some time to make it two different ways; one savory and one sweet.

Here are the two recipes I made and some different ways to eat them!

Sweet:

Cinnamon Cashew Cream Spread

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Ingredients:
-1 cup of soaked cashews (for at least an hour
– 1/2 cup of almond milk
-drizzle of raw honey
-splash of vanilla extract
-1/2 tsp of cinnamon
-1/8 tsp nutmeg

Blend all the ingredients together and viola, you’re done.

This could be used as a spread or even as a frosting! I spread it on a homemade muffin like this:

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Another way to use it is with a baked sweet potato! I kind of did a twice baked version like this:

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(Those are pecans on top)

Savory:

Herbed Cashew Cream Cheese

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Ingredients:
-2 cups soaked cashews (for at least an hour)
-1/4 – 1/2 cup of water (depending on how thick or thin you want it to be)
-1/8 cup lemon juice
-1 chopped green onion
-1 tbsp chopped fresh parsley
-1 tbsp chopped fresh basil
-1 tbsp chopped fresh thyme
-2 tbsp nutritional yeast (gives it that cheesy flavor)
-drizzle of olive oil

You might also like:  Foodie Friday: Apple Crisp Protein Parfait {Vegan, Gluten Free}

First blend the cashews with the water until they are the consistently you want it to be. Then add the rest of the ingredients and blend. Add more water or lemon to taste or if the cashew cream is too thick!

I used this as a spread to replace cheese on a portobello “burger”.

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It’s just two portobello mushrooms with a piece of lettuce, tomatoes and the herbed cashew cream cheese spread on it.

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You can also just use it as a dip with crackers or with bread. Anything you can imagine really!

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It would even be a quick & tasty dip to whip up before a party and serve with veggies!

With either recipe just double or halve the ingredients if you need less or more of it.

So there you have it! A super tasty, super healthy alternative for cream cheese that you can just throw in a blender and have ready in no time!

Have you ever tried cashew cream cheese? If you have, what did you think?


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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