Vegan Cashew Cream Cheese

Craving cheese? We've got you covered...


250g Cashews
2 tablespoons Nutritional yeast
1 Lemon


Place the cashews into a large bowl, cover with water, cover the bowl with clingfilm and leave the nuts to soak overnight.

Drain and rinse the cashews, tip into a food processor with the nutritional yeast, the juice of one lemon, half a teaspoon of salt and 1 tablespoon of water.

Blend the ingredients until smooth, scoop the cheese into a bowl, stir in chives, cover with clingfilm and place in the refrigerator for an hour or until firm.

To serve, sprinkle with crushed chillies.

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