Garlic and Chive Cheeseless Cream - Vegan Cream Cheese!
The sunshine continues and so does my quest for tasty, easy sandwich fillings. Nobody puts the vegan in the corner on my picnics so this is the latest sandwich filling!
Great with crackers, in a sandwich or on a bagel, easy to make ahead and keep in the fridge for a few days - I keep small glass jars and recycle them for my sandwich fillings and sauces. My Rhubarb Chutney, recipe already listed on the website, is a good accompaniment to this spread.
If you omit the garlic and the chives, you can keep the plain version in the fridge to add whatever flavours you want and use in different recipes
125g cashew nuts
2 tbsps lemon juice
1/2 tsp onion granules
1 tsp garlic granules
1 tbsp nutrional yeast
1/4 tsp salt
2 tbsps finely chopped chives
Put the cashews in a bowl and cover with hot water. Leave to soak for 6 hours or overnight. Drain and rinse the nuts and put in a high powered blender
Add all the other ingredients, apart from the chives, into the nuts and blitz until a smooth paste forms
Scrape the mix out and gently mix in the chives. Chill in the fridge in a sealed tub for an hour before using