Description
This protein-packed, dairy-rich spread provides a silky and tangy alternative to traditional store-bought cream cheese. By combining nutrient-dense cashews with creamy Greek yogurt, this recipe avoids unnecessary stabilizers and additives while remaining perfectly spreadable. It is ideal for morning bagels, vegetable platters, or as a base for healthy appetizers, giving you complete control over your sodium intake and ingredient quality.
Ingredients
1 cup raw cashews
1/2 cup plain unsweetened Greek yogurt
1 tbsp fresh lemon juice
1/2 tsp sea salt
1 tsp apple cider vinegar
Instructions
Soak the raw cashews in warm water for two hours until softened.
Drain the cashews thoroughly using a mesh strainer.
Combine the soaked cashews, Greek yogurt, lemon juice, salt, and vinegar in a high-speed blender.
Blend on the highest setting until the mixture is completely smooth and velvety.
Scrape down the sides of the blender container as needed to ensure all pieces are incorporated.
Transfer to an airtight glass jar and refrigerate for at least one hour to allow the flavors to meld and the texture to firm up.
Notes
Use raw, unsalted cashews to customize the salt levels to your preference. If the mixture is too thick, add one teaspoon of water at a time until you reach your desired consistency. Store in the refrigerator for up to 5 days.
- Prep Time: 10
- Category: Trending
- Method: Blending
- Cuisine: Modern American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 2mg
