![]() ![]() When the cream cheese is set and firmed, remove the water bowl, unwrap the cheese from the cheesecloth and place it on a serving dish. Place the bowls into the fridge overnight or for at least 8 hours to set. Lift the remaining cheesecloth over the cashew cream to cover it, then place a water-filled bowl on top of it to weigh it down. Place the cashew cream in the bowl (or divide between the bowls), pressing the cream down into the bowl and leveling the top. Now it’s time to prepare a round bowl (we used two smaller ones) by covering it with a cheesecloth and sprinkling some more fresh herbs on the bottom. ![]() Lastly, fold chopped fresh herbs into the cream. You can adjust the quantity of the garlic powder depending on how garlicky you like your spread to be – just taste the cashew cream and add more or less garlic powder to your liking. Peel the garlic cloves and add them to the cream along with the lemon juice and garlic powder, and mix again. ![]() It doesn’t have to be super smooth, so this will work even if you don’t have a powerful blender. Then, add the vegan butter Violife Viospread, and a pinch of salt, and mix it into a thick cream. ![]() The next morning drain the cashews, rinse them well under running water, and place them in a bowl of a food processor. Once the garlic is roasted and softened, remove it from the foil and let cool down. We just did this in the air fryer as it’s more convenient, but an oven works, too. You’ll need some roasted garlic, too, so slice the top off of a head of garlic, wrap it in aluminum foil and bake at 200☌ / 390☏ for about 30 minutes, until the garlic cloves are softened and fragrant. This will plump them up and soften them so they get creamy when processed. Start by soaking your cashews in water overnight. Making this recipe is very easy, we promise! We also have a video tutorial down below.
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