Cashew & Pineapple Cream Cheese
A vibrant, dairy-free spread bursting with tropical tang and garden-fresh herbs. Raw cashews blend into a silky base, brightened by lemon zest and apple cider vinegar, while crushed pineapple adds natural sweetness. Chives, parsley, and cracked pepper finish it with a savoury lift—perfect for crackers, wraps, or veggie platters.
Ingredients
- 1½ cups raw cashews
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ cup crushed pineapple
- 3 tbsp water
- 4 tbsp chives chopped
- 3 tbsp parsley chopped
- fresh ground pepper
Instructions
- Soak the cashews overnight in water.
- Next morning rinse the cashews and add to a blender with vinegar, lemon juice and water.
- Add in crushed pineapple and pulse until blended.
- Move to a bowl and mix through herbs, and fresh ground pepper for taste.
- Using cheesecloth over a small bowl, add in the mix and allow to cool in fridge for a couple of hours.
- Remove from fridge and squeexe cheese in mesh to remove excess water.
- Place cheese back into the small bowl without the mesh and leave in for a futher one hour befoe eating.
- Serve immediately or store in a sealed container in the refrigerator for up to 5 days, or freeze for up to 3 months.
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