Saturday, 16 November 2013

Cashew Cream Cheese w/ Rosemary Salt.

This creamy, creamy cream cheese is made with only a few ingredients and turned out really well even without a blender. It's seasoned with the beautiful rosemary salt I made earlier today.

You need for the scented salt:

- sea salt
- fresh twigs of rosemary
- finely grated lemon zest (I used organic store-bought. If you're eager to prepare this on your own - go ahead!)

Remove the leaves from a few rosemary twigs. Mix sea salt and rosemary leaves in a food processor until both is well combined. Add a small amount of grated lemon zest. The salt will give your dishes only a slightly hint of rosemary and lemon without being very

For the cream cheese the cashews first must be soaked in hot water. I let them soak for about 2 hours, maybe 3 or 4 would have been better. I will try this the next time. If I happen to be patient enough.

- 200g cashews, soaked (non-roasted, non-salted)
- 80-100ml soy milk (or your favourite non-dairy milk)
- 1 tsp cider vinegar
- rosemary salt 

First blend  the soaked cashews with a handheld blender (or better in a blender, if you have) with 1 teaspoon cider vinegar. Then add spoon by spoon soy milk until your preferred consistency. I used about 80ml. Just have 100ml on hand and use as much as you need.
Mix very well and stir from time to time with a spoon to make sure you get all cashews mixed. I had a few very tiny chunks left so mix 2 minutes more when you think it's ready!
Season with the rosemary salt (or plain salt).

Let the cream cheese chill in the fridge for about 30 minutes. Spread on a toasted bagel. Enjoy.

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