Plant-based alternative to cream cheese

Total time: 24hr 30m
Preparation Time: 30m

For 200 g

Nutritional Information

Contains 474 Kcal, 17g Protein, 22g Carbohydrates, 34g Fat


  • To soak the nuts
  • 150 g cashew nuts
  • Nut mixture
  • 1 organic lemon, use grated zest and juice
  • 3 tbsp nutritional yeast
  • 3 tbsp water
  • 0.5 tsp salt
  • 0.5 tsp garlic powder
  • To complete
  • 1 tbsp dried Italian herbs

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  • To soak the nuts

    Soak the nuts in cold water for approx. 12 hrs. or overnight. Drain the nuts well.
  • Nut mixture

    In a food processor, puree the nuts, lemon zest and juice, nutritional yeast, water, garlic powder and salt to create a smooth, homogeneous mass. Place a sieve over a bowl, line with a cheese cloth. Transfer the nut mixture to the cloth, fold in the corners of the cloth and weigh down (e.g. with bowls or tin cans). Cover and place in the fridge for approx. 12 hrs. or overnight.
  • To complete

    Carefully remove the mass from the cloth, sprinkle with the herbs.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 5 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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