Cashew Cream Cheese (+vegan lox)!

6 responses to “Cashew Cream Cheese (+vegan lox)!”

1. 

   Susan

   March 15, 2020

   Love this spread!
   The only problem I had was getting it to a smooth texture using the 8-oz container. I had to stop and scrape it down a couple of times. Am I doing something wrong?

   Reply
   1. 

      Shalva Gale

      March 17, 2020

      You’re not doing anything wrong, sometimes the 8oz isn’t great with thicker blends. Unlike the larger containers, I like to add the liquids last with the 8oz because that’s what hits the blades first. We usually have to stop a couple of times and scape too. If you didn’t want it as thick you could add a little more water and not have to stop the blend at all. Just let it thicken in the fridge (we’re usually in too much of a hurry to eat it).

2. 

   Karen

   March 8, 2020

   Wow, I made the Vegan Lox and it was amazing! I used really giant carrots and we had a ton of leftovers. My husband and I ate it on bagels, in sandwiches, with a tofu scramble, and mixed in with some pasta. So good! Thanks for a great and easy recipe!

   Reply
   1. 

      Shalva Gale

      March 10, 2020

      I’m always the crazy lady looking for the most giant carrots at the grocery store. So much easier to make this recipe with the big ones. Hadn’t thought to add to pasta, yum!

3. 

   Cass

   March 8, 2020

   Hello,
   it sounds delicious! Do you think I could use cashew butter instead of raw cashew? If so, how much?

   Thank you

   Reply
   1. 

      Shalva Gale

      March 10, 2020

      Yes, but then I’d skip the coconut oil. Still 1/2 cup. Let us know if it works.