This has the taste, texture and richness of cream cheese but is completely dairy-free. Spread on crackers or toast, use as a basis for a creamy pasta sauce or as the béchamel substitute for our Raw Lasagne.
Ingredients
Makes approx. 120g
30g lemon, peeled
110g pinenuts
3 tbsp. nutritional yeast (from health food shops)
¼ tsp. Himalayan or mineral salt
2 tsp. water
Instructions
Put all the ingredients in a blender and whizz until smooth.
Store in a covered pot. It will keep in the fridge for up to a week.
Recipe by EPJHealth at https://www.epjhealth.com/creamy-cheese/