Ingredients
The following ingredients have 4 Servings
- 28 grams FREEZE DRIED strawberries (fresh will not work so don't even attempt (I buy the Simple Truth brand 1 oz, 28g bag from Krogers but many stores sell them, just make sure you are using 28 grams)
- 1/3 cup (85g) raw cashew butter with NO ADDED OIL (I make my own here since it's SO hard to find raw with no oil added-which will ruin the flavor)
- 1/3 cup + 2 tablespoons (115g) non-dairy plain yogurt (I use soy from the Silk brand and get it at Krogers)
- 1 teaspoon (5g) apple cider vinegar
- 2 teaspoons (10g) fresh lemon juice
- heaped 1/8 teaspoon salt
- I use this scale.
- I use this food processor.
Instruction
- PLEASE please do not try to do this in blender of any kind. A Vitamix, Nutribullet, etc. will not work. This recipe has very, very little liquid and in order for all the dried strawberries to fully blend up into the cashew butter and yogurt, it needs the larger space in a food processor. Otherwise, you will end up with a gritty, chunky cream cheese that is not fully smooth and incorporated (like my photos) and the taste will be incomplete. You will end up tasting more nut butter than strawberry.
- Add all of the ingredients to a food processor and process until it gets wet and chunky. Scrape the sides and bottom well and process again for a couple of minutes or so until completely smooth and well mixed. I had to stop a couple of times to scrape.
- Add to a container and chill for a couple of hours or overnight. You can eat it right away if you like, as it is yummy and thick, but it will have the classic firm cream cheese texture after it has chilled in the fridge for awhile. Not to mention, it tastes better when chilled and firm.
