Blueberry Cream Cheese

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Blueberries, fresh

• Condiments

  • 1 tbsp Dill pickle, juice
  • 1 1/2 tbsp Lemon juice, fresh
  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1/8 tsp Sea salt, fine

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar

• Nuts & Seeds

  • 140 g 1 cup raw whole cashews, raw whole

Found on thevegan8.com

Ingredients

• 1 cup raw whole cashews (140 g, soaked at least 12 hours, the longer the better and the smoother your cheese will be)
• 1 1/2 tablespoons lemon juice (fresh)
• 1 tablespoon dill pickle juice
• 1/2 teaspoon apple cider vinegar
• 1/8 teaspoon fine sea salt
• 1 tablespoon pure maple syrup (do not omit, this brings out the blueberry flavor)
• 1/4 cup fresh blueberries (do not use frozen!) + 2 extra tablespoons for stirring in at the end
• Note: Dont be tempted to add extra blueberries, or it can water down the cheese and affect it from setting up. Also, each ingredient is crucial to the flavor, as there is only 6, so skipping or subbing I cannot vouch for the results.

Directions

• Important: I would suggest prepping this 2 days before you want to eat it, for the best results. You must soak the cashews 12 hours or so. I soaked mine about 16 I think. You should literally be able to crumble them after soaking, thats how soft you want them. Trust me, I tried a quick boil method with the cashews and it was not as silky smooth or best in flavor. This recipe uses very little water, so trying to skip the long soaking method will affect the results.
• After your cashews have soaked, drain them well and add to a food processor. Add the lemon juice, pickle juice and apple cider vinegar. Process until a somewhat smooth paste forms. Scrape the sides down well and process again. It doesnt have to be perfectly smooth at this point.
• Sprinkle the salt around on the cheese mixture, and add the syrup and blueberries. Process until mixed, scrape down the sides and process for several minutes. Walk away and let it run until completely smooth. The longer it runs, the smoother it will be.
• Taste it and if you want it sweeter, add a little more syrup, but keep in mind the blueberry cream cheese flavor will be more prominent after it has become very chilled in the fridge. You will also be stirring some blueberries in as well for flavor.
• Scrape all the cream cheese out and add it to a container or bowl. Stir in the 2 tablespoons of blueberries and place in the fridge to completely chill and firm up over night or several hours. Enjoy!