Parsley & Thyme Cashew Cream Cheese
Parsley & Thyme Cashew Cream Cheese combines some of my favorite flavor-filled ingredients in one lovely raw spread! From a tangy smear on your morning bagel all the way to adorning appetizers at your next cocktail party, you’ve just found your new go-to cheese! So amazingly versatile, you’ll want to have a batch in your fridge at all times! Additionally, it’s also a super kid-friendly treat. It’s just perfect for dipping and that’s a fun way to slip in an extra serving of vegetables as a healthy snack.
Speaking of healthy, have you ever noticed individuals standing in the produce section looking at every little leaf and morsel of goodness – that’s me! Whenever I shop at Whole Foods, I stand in awe of the bountiful selection of fruits and vegetables. And that wall of greens and herbs – oh, my! Anyhow, that’s why this recipe for Parsley & Thyme Cashew Cream Cheese turns out so delicious, batch after beautiful batch: it’s those fantastically tasty herbs!
Ah, the parsley. Parlsey is so much more than a garnish and has been for over 2,000 years! Parsley is an excellent source of Vitamin K and Vitamin C. And it is also an excellent source of Vitamin A, folate and iron. Two tablespoons of parsley provide over 150 percent of your Vitamin K and 16 percent of your Vitamin C!
You probably already know this, but Vitamin K is an essential nutrient required for efficient response to injuries. Thyme regulates normal blood clotting. Additionally, by assisting the transport of calcium throughout the body, Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease the risk of bone fractures.
Thyme is an evergreen shrub used for medicinal and culinary purposes for thousands of years, and that’s a very long time; pun intended. Thyme relieves stress, reduces respiratory issues, improves the health of the heart, boosts the immune system, protects against chronic diseases, stimulates blood flow, and prevents fungal infections.
Oh, my goodness; maybe all any of us need is just a little more thyme!
Now back to the tricks and tips to making your own delicious Parsley & Thyme Cashew Cream Cheese! And it’s time to talk nuts; soaking nuts, to be more specific!
Here are the top two secrets to making fabulously successful nut cheese:
- First, the longer you soak your cashews, the creamier your cheese will be!
- Also, an excellent high powered blender also helps you achieve the creamiest dreamiest cheese, ever!
Now, if you’re a planner, take your time and soak your cashews overnight or for up to 24 hours, no problem! But if you prefer to hurry things along so you can get to the cheese eating part sooner. Here’s a quick and easy method for soaking your nuts:
- Bring 2 cups of water to boil.
- Place cashews in a glass dish with enough room to hold about 2 cups of water.
- Cover the cashews with the hot water.
- Soak cashews for as little as 15 to 30 minutes and drain.
I so thoroughly enjoyed the process of creating my Parsley & Thyme Cashew Cream Cheese recipe that I seriously thought about calling it “dream” cheese. I’m so confident that you’re going to enjoy making your own Parsley & Thyme Cashew Cream Cheese, I suggest that you pin this recipe right now to save it and share with friends.
Finally, after you’ve tried this recipe, leave us a kind comment to share your experience. We’d love to hear how it goes!
Happy eating!
Parsley & Thyme Cashew Cream Cheese
- 15Prep:
- 0Cook Time:
- Yield: 8 Servings
You don’t have to be vegan or vegetarian to enjoy this finger-licking, homemade, no-cook Parsley & Thyme Cashew Cream Cheese! This raw cashew cheese raises the bar for all cheese, dairy cheese included! Non-dairy, oil-free, gluten-free and vegan, this is the cheese to make and share with ALL of your friends and family! Make two batches and share one with somebody who needs to know they’re worthy of fabulous cheese! Each batch takes minutes to make and provides about eight servings of two generous tablespoons each.
Ingredients
- 1 cup raw cashews, soaked
- 1 tbsp raw apple cider vinegar from the mother - I use this brand in my recipes.
- 1/4 cup vegetable broth or filtered water
- 1 tbsp fresh lemon juice
- 1/4 cup nutritional yeast flakes
- two cloves of garlic
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley leaves
- 1/4 tsp pink Himalayan sea salt, or, to taste
- freshly ground black pepper, to taste
Instructions
- First, place all of the ingredients into a high-speed blender and blend until thick and creamy or about a good minute or so. A well-blended mixture will have the consistency of runny melted frosting, but don't worry; your homemade Parsley & Thyme Cashew Cream Cheese will firm up nicely once it chills.
- Pour the blended mixture into the dish of your choice and chill until it reaches the consistency of spreadable cheese. If you're in a hurry, it may take 30 minutes or less to thicken into a creamy, spreadable consistency. Chilling for a more extended period is perfectly fine, too - even overnight or days ahead!
- Serve with fresh veggies, crackers, bagels, and wedges of your favorite bread. Slather it on morning toast or smear it on your favorite wrap to add a delicious cheesiness to your next creation! You can store your oil-free, Parsley & Thyme Cashew Cream Cheese in the refrigerator for up to 5-7 days. But don't be surprised if it magically disappears after just a day or two.
Notes
- The longer you soak your cashews, the creamier your cheese will be!
-
I use Bragg's Organic Unfiltered Apple Cider Vinegar in this recipe because it adds a pop of tangy flavor and also has nutritive benefits with enzymes that may help with digestion, pH balance, and inflammation. Bragg's makes theirs with non-GMO, USDA certified organic apples and keeps it raw and unfiltered with the “mother” intact. You can purchase Bragg's at most grocery stores or order it on Amazon through the orange highlighted word in the ingredients list.
Nutrition
% DV
- Total Fat 7.4 g 11 %
- Saturated Fat 1.3 g 6 %
- Cholesterol 0 mg 0 %
- Sodium 61 mg 3 %
- Carbohydrates 10.4 g 3 %
- Fiber 2.4 g 10 %
- Sugar 1 g ---
- Protein 6.2 g 12 %
- Vitamin A 1 %
- Vitamin C 4 %
- Iron 8 %
- Calcium 1 %
Parsley & Thyme Cashew Cream Cheese
BY VEEG.CO
Ingredients
- 1 cup raw cashews, soaked
- 1 tbsp raw apple cider vinegar from the mother - I use this brand in my recipes.
- 1/4 cup vegetable broth or filtered water
- 1 tbsp fresh lemon juice
- 1/4 cup nutritional yeast flakes
- two cloves of garlic
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley leaves
- 1/4 tsp pink Himalayan sea salt, or, to taste
- freshly ground black pepper, to taste
Instructions
- First, place all of the ingredients into a high-speed blender and blend until thick and creamy or about a good minute or so. A well-blended mixture will have the consistency of runny melted frosting, but don't worry; your homemade Parsley & Thyme Cashew Cream Cheese will firm up nicely once it chills.
- Pour the blended mixture into the dish of your choice and chill until it reaches the consistency of spreadable cheese. If you're in a hurry, it may take 30 minutes or less to thicken into a creamy, spreadable consistency. Chilling for a more extended period is perfectly fine, too - even overnight or days ahead!
- Serve with fresh veggies, crackers, bagels, and wedges of your favorite bread. Slather it on morning toast or smear it on your favorite wrap to add a delicious cheesiness to your next creation! You can store your oil-free, Parsley & Thyme Cashew Cream Cheese in the refrigerator for up to 5-7 days. But don't be surprised if it magically disappears after just a day or two.
Notes
- The longer you soak your cashews, the creamier your cheese will be!
-
I use Bragg's Organic Unfiltered Apple Cider Vinegar in this recipe because it adds a pop of tangy flavor and also has nutritive benefits with enzymes that may help with digestion, pH balance, and inflammation. Bragg's makes theirs with non-GMO, USDA certified organic apples and keeps it raw and unfiltered with the “mother” intact. You can purchase Bragg's at most grocery stores or order it on Amazon through the orange highlighted word in the ingredients list.
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Comments
It says 8 servings. What is the measure of each serving? Or what is the total yield of the recipe?
Thanks for asking, Lindy. This recipe makes approximately one and a half cups of deliciously spreadable cashew cream cheese.