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Vegan cream cheese for the drink
 
 
8 ServingsPTM310 min

Vegan cream cheese for the drink


Homemade vegan cream cheese from cashew nuts, onion powder, lemon juice, almond milk, flat parsley and chives.

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Directions

  1. Soak the cashew nuts in water for 4 hours. Let it drain well.
  2. Mix everything, except the fresh herbs, nicely smooth in the food processor. Add more milk if necessary to make the mixture creamier.
  3. Slice the parsley and chives and scoop through the mixture. Cover the dish with foil and scoop the mixture into it. Also cover with foil.
  4. Allow to set in the refrigerator for at least 1 hour. Serve with a vegan cocktail plate.


Nutrition

120Calories
Sodium3% DV80mg
Fat14% DV9g
Protein8% DV4g
Carbs2% DV5g
Fiber4% DV1g

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