You've got to try this creamy, flavorful cream cheese! Instead of dairy, this delicious dish is made from blended cashews, giving it a smooth, nutty taste. It's amazing as a topping for bagels, in dip recipes, and as cream cheese frosting. You don't need a high powered blender to make it, but if you've got one, bring it out!
Ingredients:
1 ½ cups raw cashews, soaked overnight 1/2 – 3/4 cup water 3 Tbs. hummus 1 Tbs. vegetable oil 2 Tbs. fresh lemon juice 2 Tbs. apple cider vinegar ½ – 2 tsp. fine sea salt (to taste)
Directions:
1. Soak cashews in water 4-to-12 hours (Note: this step is optional, but this will hydrate and soften the cashews for a creamy consistency). 2. Drain and rinse cashews and place in blender. 3. Blend raw cashews until creamy, adding hummus, oil, lemon juice, vinegar, and salt.
This recipe came from www.AdventuresOfaGlutenFreeMom.com!
Tons of great recipes here: http://www.meatoutmondays.org/7days.htm
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