Ingredients:
- 1 ½ cups (225 g) Raw Cashews (Unroasted, unsalted. Must be soaked.)
- ¼ cup (60 ml) Refined Coconut Oil (Melted)
- 2 Tbsp (30 ml) Lemon Juice (Freshly squeezed)
- 1 tsp (5 ml) Apple Cider Vinegar (ACV)
- 2–4 Tbsp (30–60 ml) Water or Non-Dairy Milk
- ¾ tsp (3.5 g) Fine Sea Salt
- ¼ tsp (1.2 g) Garlic Powder (Optional)
Instructions:
- Soak the Cashews: Place raw cashews in a bowl and cover completely with boiling water. Allow them to soak for at least 4 hours, or ideally, overnight in cold water (covered).
- Drain Thoroughly: Drain the cashews using a fine-mesh strainer and rinse them well under cold running water. Shake off all excess moisture.
- Combine Wet Ingredients: Add the melted refined coconut oil, lemon juice, apple cider vinegar, salt, garlic powder (if using), and 2 tablespoons (30 ml) of the fresh water/milk to the high-speed blender jug.
- Add Cashews: Tip the soaked and drained cashews into the blender.
- Initial Blend: Secure the lid and begin blending on low speed, slowly increasing the speed until high.
- Scrape and Adjust: Stop blending frequently to scrape down the sides of the jug with a rubber spatula. If the mixture struggles to circulate and looks too thick or pasty, add the remaining water/milk one tablespoon at a time.
- Achieve Silken Texture: Continue blending on high speed for 2–4 minutes until the mixture is absolutely silken, smooth, and warm to the touch. Crucially, there should be zero grittiness.
- Taste and Adjust: Taste the mixture. Adjust salt for seasoning and ACV/lemon juice if a stronger tang is desired.
- Transfer: Scrape the blended mixture into your chosen airtight container or ramekin, ensuring the surface is relatively flat.
- Chill: Cover the container tightly and place it in the refrigerator for a minimum of 6 hours, preferably overnight. The refined coconut oil will solidify, transforming the mixture into a firm, spreadable cheese.
- Serve: Once fully set, use a knife or spoon to scoop the firm cream cheese. Serve immediately.