In cookbooks there is little that pleases me more than knowing I can try any (and every) recipe in the book. Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution is one of those finds. I was inspired by the book to source her earlier book, Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!, and read it as well.
While going through the book I saw a recipe for vegan cashew cream cheese. I was intrigued to try it out. And oh wow. Am I glad I did. It is beyond fantastic. It is a savory spread, the dream for sandwiches and wraps, or piled on veggies. By the spoonful even! I am glad I took the risk of wrecking 2 cups of raw cashews (no cheap feat there). This savory spread should become a staple for anyone living a plant-based diet – and for everyone as else! The recipe is adaptable – add what you want to the base for different taste experiences. The author suggest chopped up olives and tarragon as a different take.
Cashew Cream Cheese
- 2 cups raw cashews
- ½ cup filtered water
- 2 Tbsp fresh lemon juice
- 1 Tbsp Nutritional Yeast
- 1 Tbsp onion powder
- 1½ Tbsp finely chopped chives(fresh or freeze-dried)
- ¼ cup finely minced parsley (fresh or dried will work)
- 1½ Tbsp finely minced shallot, about 1 (or red onion)
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
Soak the cashews for a couple of hours (I did 4 hours) in filtered water, to cover. Drain and rinse well.
Add the cashews, water, lemon juice, nutritional yeast, onion powder, salt and pepper to a high-speed blender (used our Vitamix). Process on high, using the tamper, until smooth. Scrape into a bowl and mix in by hand the chives, parsley and shallots. Taste for salt.
Cover tightly and refrigerate. It gets better as it sits (even better overnight) and thickens up as well. Give it at least a couple of hours to meld before using.
There is a recipe in the sandwich and wraps section calling for the cashew cream cheese. Finding air-dried (not oil pack) sun-dried tomatoes without preservatives can be tricky. Most sold in produce sections in grocery stores contain sulfites. It is how the tomatoes are so soft and flexible. Without that. sun-dried tomatoes are crispy and well…dry! Read the packages carefully. You can find natural ones (I buy mine online, they store well in mason jars) or use oil-packed instead, just drain and dice. If you do use all natural a quick soaking in hot water will rehydrate them nicely.
Below is adapted from the recipe, it made 6 wraps – mine is for single serving
- 2 slices bread or one large wrap
- Cashew cream cheese
- Sun-dried tomatoes, rehydrated and chopped
- Capers, rinsed and drained
- Spinach leaves
Spread as thick or thin as much cream cheese as you like, Sprinkle tomatoes and capers on top, Add a thick layer of spinach leaves.
FTC Disclaimer: We received a preview copy for potential review.