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Lyricocean
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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Ingredients
Directions
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Soak the cashew nuts in water for 4 hours. Let it drain well.
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Mix everything, except the fresh herbs, nicely smooth in the food processor. Add more milk if necessary to make the mixture creamier.
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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.
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Allow to set in the refrigerator for at least 1 hour. Serve with a vegan cocktail plate.
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Nutrition
120Calories
Sodium3% DV80mg
Fat14% DV9g
Protein8% DV4g
Carbs2% DV5g
Fiber4% DV1g
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