Homemade Vegan Cashew Creams – Both Sweet and Savory

Posted on September 29, 2011


On our road trip a couple of days ago, I happened upon an article in a Vegetarian Times from last fall about getting over the cheese addiction.  I had forgotten about the link between the euphoria and excitement hormone receptors in the brain and one of the bi-products of cheese.  Very interesting food for thought.

These cashew cheeses are great for those of you, who like me, always seem to want cheese when you do not have vegan cheese on hand or have not pre-soaked raw cashews overnight.  I love this quick method that was inspired by Growing Healthy Sprouts’ cheese log.  Those cheese logs are delicious, too.  I have seen them disappear within the first half hour of many a party!

Homemade Sweet and Savory Creams:

Place 2 cups raw cashews in a small sauce pan.  Add just enough water to cover.  Bring to a boil, then remove from heat.  Let sit 10 minutes, covered.

After cashews have sat for 10 minutes, drain and place cashews in food processor with 1/8 cup of liquid from pan (or plain water).

For Sweet Cream:

(to be used as a spread for shortcakes, biscuits, bagels, etc.)

To the cashews, mix in 6 tablespoons agave nectar, 1 teaspoon nutmeg and ½ teaspoon cinnamon.  Process until smooth and creamy.

For Savory Cream:

(to be used in Italian dishes, as a dip for raw vegetables or as a spread for crackers, bagel bites, pita chips, etc.)

To the cashews add ½ teaspoon salt and 1 tablespoon nutritional yeast.  Process until smooth and creamy.  In a small bowl, combine 1 teaspoon each of oregano, thyme and parsley flakes.  Spread plain cream over dish, cracker, etc. (I used bagel bites).  Sprinkle with spice mixture.  (We enjoyed ours with a sweet cherry tomato on top).