Cream ‘Cheese’

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This is gorgeous and so easy to make. It is great plain but would make a lovely inclusion to a vegan cheese board with the addition of crushed garlic and chives, or perhaps rolled in crushed black pepper.


  • 150 g ( oz/generous 1 cup) raw unsalted cashew nuts
  • juice of


Put the cashew nuts in a bowl, cover with cold water and leave to soak for 1–2 hours.

Drain the nuts, reserving the liquid. Transfer the nuts with 6 tablespoons of the reserved soaking liquid to a food processor with the lemon juice and garlic, if using, then process until really smooth and creamy, adding more water in necessary.

Stir in a little salt to taste, then add the chop