Raw Cashews (Size: W240)

Raw Chai Bars with Cream Cheese Frosting

Ingredients

Base:

• 1/2 cup raw cashews
• 1 cup pitted dates
• 1/3 cup raisins
• 3/4 cup raw pecans
• 1/4 tsp sea salt (little scant)
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 – 1/4 tsp freshly grated nutmeg
• couple pinches ground cardamom
• few pinches ground cloves (about 1/16 tsp)
• 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
• 1 1/2 tsp freshly squeezed lemon juice
• 1/2 tsp lemon zest

Frosting:

• 1/2 cup (well packed) raw coconut butter (not oil)
• 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
• 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
• couple pinches cinnamon
• Couple pinches sea salt

Instructions

Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

Enjoy it!

 

Vegan Banana-Cashew Balls

INGREDIENTS:

• 1 overripe banana
• 1/4 cup raw cashews (about 1.5 ounce)
• 1 tablespoon flax seeds, ground
• 3 tablespoons oatmeal (regular or quick oats)
• 2 medjool dates, pitted
• 1/4 vanilla bean, split and scraped

INSTRUCTIONS:

1. Cut the banana into slices about 3/4-inch thick and place them on a microwave-safe plate. Microwave on 60% power for about 7 minutes, until most of the moisture has boiled out of the banana.
2. Scrape the banana off the plate while it is still hot (makes cleanup easier) and allow to cool.
3. Pulse the cashews in the food processor until coarsely ground. Add the flax seed and oatmeal and pulse a few more times.
4. Add the banana and dates, and scrape the seeds from the vanilla bean into the processor. Blend into a thick paste.
5. Moisten your hands. Scoop up the paste by heaping teaspoons and form into 10 small balls. Place each one on a plate, not touching.

Cover and keep refrigerated.

Recipe Source: www.blog.fatfreevegan.com

 

RawVegan orange pistachio bars 🙂

Bright citrusy orange zest accents these nutty raw pistachio bars.

Ingredients:

• 3/4 cup cashews
• 3/4 cup raw pistachios
• 1/2 cup chopped dried apricots
• 1 tsp. agave nectar
• 1 tsp. coconut oil
• 1 tbsp. chia seeds
• zest and juice of a small orange such as a clementine or satsuma

Cooking Directions:

1. Pulverize nuts in food processor until very small.
2. Add all other ingredients and pulse to incorporate.
3. Press mixture into a wax paper lined baking dish with desiccated coconut.
4. Sprinkle more desiccated coconut on top and press in lightly.
5. Freeze until firm then turn out and cut into squares or bars.
6. Keep refrigerated.

Enjoy!

Recipe source: www.thymebombe.com

 

Apricot bars

SESAME CASHEW CRUST

• 2 cups raw cashews
• 2 tablespoons coconut oil
• 2 tablespoons sesame seeds

 

Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.

APRICOT FILLING

• 6 oz (1 bag) dried apricots
• 1/3 block tempeh
• 1 tablespoon agave

 

Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust.
Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size.

Recipe source: www.spabettie.com

 

Creamy Vegan Pumpkin Pie With Maca

Ingredients:

• 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
• 1/4 cup toasted unsweetened coconut flakes
• 1 tbsp. chopped crystallized ginger
• 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
• 1 1/2 cups pumpkin puree
• 1/4 cup + 1 Tbsp. coconut butter
• 1/4 cup + 2 Tbsp. water
• 1/4 cup non-dairy milk
• 1 Tbsp. maca powder
• 1 Tbsp. grated fresh ginger
• 1 tsp. vanilla-flavored stevia liquid
• 1 tsp. cinnamon
• 1/2 tsp. powdered ginger
• pinch allspice
• whipped coconut cream, for topping, optional

Preparation:

In a small bowl combine the toasted coconut and the crystallized ginger. Set aside. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.

Yummy!

Recipe Source: www.themacateam.com

 

Brown Rice Salad with Dill 😉

Ingredients:

• 3/4 cup brown rice, cooked
• 2 cups green beans or haricot vert, cut into one-inch pieces.
• 1 cup button or crimini mushrooms, sliced
• 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
• 1 small onion, thinly sliced
• 1 tsp coconut oil
• 1 cup fresh dill, thick stems removed, leaves chopped

Dressing Ingredients:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 dry red chillies
• 1 tsp ground black pepper
• Juice of one large orange
• 2 tbsp balsamic vinegar
• 10 cashew nuts
• 1 tsp coconut oil
• Salt to taste

Instructions:

Make the dressing:

1. Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
2. Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
3. Blend until the dressing is smooth and creamy.

Make the rice:

1. In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
2. Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
3. Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.

Serve warm or cold.

Recipe Source: www.holycowvegan.net

 

Ginger Slice

Ingredients

BASE:

• 2 cups coconut flakes
• 1 ½ cups cashews
• ¼ cup + 2 tablespoons coconut butter, softened*
• 2 tablespoons 100% pure maple syrup
• 1 teaspoon ginger powder
• Small pinch of fine sea salt

ICING:

• ⅔ cup coconut butter, softened*
• ½ cup 100% pure maple syrup
• 2 tablespoons ginger powder

To soften coconut butter, stand the jar in a pot of hot water till it liquefies

Instructions

BASE:

1. Place all ingredients in a food processor and whizz till very well combined.
2. Press the mixture into a 9 inch tin lined with baking paper and even out the surface.

ICING:
Blend all ingredients on high till smooth.

ASSEMBLY:

1. Spread the icing evenly over the base.
2. Set in the freezer.
3. Cut into small squares or bars to serve (these are lovely and rich, I’m sure you’ll be happy with a smaller sized portion).

❤❤❤

Recipe Source: http://amp.gs/ZlYl

 

Oreo Cookies

Ingredients:

Cookies:

• 1 cup pumpkin seeds
• 1 ¾ cup coconut flakes
• 1 ½ cups raw cacao powder
• pinch sea salt
• 2 teaspoons vanilla
• ½ cup maple syrup (6oz)
• 1-2 tbsp water if needed *
• *If you use a different seed or nut for the pumpkin will alter the texture so might need more or less water. Add it in slowly.

Cream filling:

• 2 cups cashews, soak & rinse
• 3 tablespoons coconut oil
• 2 tablespoons coconut butter
• about 35 drops stevia, adjust to taste
• 1-2 tablespoons maple
• 1 teaspoon vanilla
• ¼ cup water

Directions:

1. Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
2. Add in raw cacao power and sea salt. Combine together.
3. Next add in vanilla and maple syrup. Add in water if needed.
4. Once dough is together carefully roll out and cut into circles.
5. Repeat this til all the dough is used.
6. Place all cream ingredients into blender and blend until smooth.
7. Adjust sweetness tooth.
8. Scoop cream on top of one cookie then placed another cookie on top.
9. Repeat for the rest of the cookies.

 

Enjoy!

Recipe Source: http://amp.gs/ZKsR

❤❤❤

 

Blueberry Lemon Energy Bites

Ingredients:

• 1 ½ cups cashews
• ½ cup unsweetened shredded coconut + additional for rolling
• ½ cup dried blueberries
• ¾ cup medjool dates, pitted & roughly chopped
• 1-2 Tablespoons fresh lemon juice
• 1 teaspoon lemon zest + additional for rolling
• ½ teaspoon pure vanilla extract
• Pinch of fine sea salt

Preparation:
1. In a food processor blend cashews and shredded coconut until they become a coarse meal.
2. Add blueberries, dates, lemon zest, lemon juice, vanilla extract and salt. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
3. Taste test and add more lemon juice if necessary.
4. Roll into small (1- 1 ½ inch) balls. Roll the balls into additional coconut and lemon zest. Store in an airtight container in the fridge for up to a week.

Enjoy!

Recipe Source: http://amp.gs/lxF6

 

Vegan dragon fruit cheesecake bars

Ingredients:

Brownie base:

• 1 cup walnuts
• 1, 1⁄4 cup medjool dates
• 1⁄4 cup cocoa powder
• pinch of salt

Dragonfruit swirl:

• 1 cup chopped dragonfruit
• 1⁄2 cup rasperries
• 1 tbsp maple syrup

Cheesecake layer:

• 2 cup cashews, soaked overnight
• 3⁄4 cup coconut cream
• 6 tbsp coconut oil
• 1⁄2 cup brown rice syrup
• 1 tsp vanilla extract juice of 1 lemon
• 1 tsp lemon zest

Dragonfruit swirl:

• 1 cup dried dragon fruit, soaked overnight & chopped
• 1⁄2 cup rasperries
• 1 tbsp maple syrup

Instructions:
1. Line an 8×8 inch baking sheet with parchment paper, set aside.
2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4. Place in the fridge while you prepare the filling.
5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes, until the fruit breaks down into a syrup. Set aside.
6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7. Pour the cheesecake mixture into the pan, spreading evenly.
8. Next add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
9. Place in the freezer for 2-4 hours to firm up.
10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

Enjoy!

Recipe Source: http://amp.gs/lWnA

 

Chocolate Chip Cashew Butter Cookies with Turmeric, Teff, & Dried Apple

Ingredients:

• ½ cup (80 grams) sweet white rice flour
• ½ cup (70 grams) teff flour
• ½ cup (50 grams) old-fashioned rolled oats
• ½ cup (40 grams) oat flour
• 1 teaspoon baking soda
• ½ teaspoon coarse sea salt
• 2 teaspoons ground turmeric
• 1 teaspoon cinnamon
• 1 cup (225 grams) toasted cashew butter
• 6 tablespoons melted but cool coconut oil
• ¾ cup plus 2 tablespoons (240 grams) maple syrup
• 1.5 teaspoons vanilla extract
• 1 cup chocolate chips, preferably 60% dark or higher
• ½ cup apple rings, chopped roughly

Instructions:

1. Position a rack in the upper third and lower third of your oven. Preheat the oven to 375F.
2. Line two or three large baking sheets with parchment paper.
3. In a large mixing bowl, whisk together the the dry ingredients: sweet white rice flour, teff flour, old fashioned rolled oats, oat flour, baking soda, sea salt, turmeric, and cinnamon.
4. In the bowl of a high powered blender, combine the *cashew butter, coconut oil, maple syrup and vanilla extract. Blend until smooth and creamy.
5. If you’re wet mix is really warm, chill it for 10-15 minutes in the fridge.
6. Pour the wet mix into the dry mix, scraping out the bowl of the blender completely.
7. Mix the wet and dry ingredients together vigorously for about 30 seconds (this promotes the glutinous quality in the mochiko flour and makes the cookies chewy).
8. Stir in the chocolate chips and chopped apple rings.
9. Using a tablespoon, scoop out heaping mounds of dough and roll them into balls between the palms of your hands. Space the cookie dough about 2 inches apart on your parchment lined baking sheets. 10. Continue until all of the dough has been used up.
11. Place one tray on the top rack of the oven and another on the bottom rack. Bake for 10 minutes total, turning the trays from front to back and top to bottom after 5 minutes.
12. Remove the cookies from the oven. Continue this process with a third sheet if you have it.
13. Let cool completely to room temperature before handling. The cookies will seem soft, crumbly and brittle if you handle them before they’re cool. But once cool they hold together, pliable and chewy.
14. Enjoy (and share!) immediately. Or store cooled cookies in a ziplock or other airtight container at room temperature for up to 3 days.

Recipe Source: www.willfrolicforfood.com

 

Oil-Free Broccoli Millet Stir-Fry (vegan & glutenfree)

Ingredients:

• 2 cups water + 1/4 cup
• 1/4 tsp. sea salt
• 1/2 cup millet
• 16 oz. frozen sliced peppers and onions
• 4 cups frozen broccoli florets
• 2 large cloves garlic minced
• 1/4 cup cashew pieces
• 1 Tbsp. low sodium Tamari sauce
• 1 Tbsp. brown rice vinegar
• 2 Tbsp. maple syrup
• 1 Tbsp. arrow root starch flour or corn starch
• 1/4 tsp. ground ginger

 

Instructions:

1. Add 2 cups of water and 1/4 tsp. sea salt to a medium sauce pan and bring to a boil.*
2. Add millet and return to boil. Cover, reduce heat to low and simmer for 35-40 minutes with lid slightly vented.
3. Add 1/4 cup water to 5 qt. non-stick sauté pan over medium high heat.
4. Add peppers and onions, broccoli florets and minced garlic, cover and steam sauté for 10 to 15 minutes until veggies are crisp tender. (Stir every few minutes, reduce heat to medium and/or add 1 Tbsp. of water or more if necessary to keep veggies from sticking.)
5. Combine Tamari sauce, brown rice vinegar, maple syrup, arrow root starch flour and ground ginger to a small container with a tight fitting lid. Shake to mix.
6. Add cooked millet and cashews to cooked veggies.
7. Stir in sauce and continue to cook until sauce thickens. (About 1-2 minutes.)

Enjoy!!!

Recipe Source: www.veggieprimer.com

 

Acai Berry & Beet RawVegan Cheesecake

INGREDIENTS:

For the Cacao-walnut crust:

• 1 cup raw walnuts
• ½ raw almonds
• 8-10 medjool dates, pitted
• ¼ cup coconut sugar
• ¼ cup organic coconut oil
• 2 tablespoons organic cacao powder
• ¼ teaspoon sea salt

 

For the Acai and Mixed Berry Cheesecake Filling:

• 1 ½ cups raw cashews (soaked in water for at least 4 hours and drained)
• 1 cup frozen mixed berries (thawed)
• ½ cup maple syrup (or 1/3 agave nectar for fully raw version)
• 1/3 cup organic coconut oil
• Juice of 1 lemon juice
• 1 tablespoon organic accai berry powder
• ½ teaspoon organic beetroot powder
• ½ teaspoon vanilla extract

 

DIRECTIONS:

For the Cacao-walnut crust:

1. Place walnuts and almonds in a food processor and blend into a coarse meal.
2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together pinched with fingers.
3. Spray an 8×8 square pan with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the crust onto pan evenly using hands.
4. Freeze to set, while filling is being made.

 

For the Acai and Mixed Berry Cheesecake Filling:

1. In a high-speed blender or food processor, add all ingredients, except thawed mixed berries, accai berry powder, organic beetroot powder. Blend until smooth.
2. Scoop put 3 tablespoons in a small bowl and set aside for swirling.
3. Add remaining ingredients and blend until well combined and completely smooth.
4. Pour over the prepared crust.
5. Take remaining cheesecake filling that has been set aside, dot using teaspoon all over cheesecake and pull with a toothpick to make swirls.
6. Place in freezer for 2-4 hours to set or overnight.

Enjoy!!!

Recipe Source: http://www.bioglan.com.au/acai-berry-beet-raw-vegan-cheese…/

 

Broccoli and Mushroom Stir-Fry

Ingredients:

• 2 cups broccoli, cut into small florets
• 1 red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 teaspoons smoked paprika (optional)
• 3 teaspoons fresh ginger, grated
• 1/2 cup carrot, shredded
• 1/4 cup cashews
• 1/3 cup olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame seeds

 

Directions:
In a large skillet on high heat, add the olive oil, broccoli, onion, garlic, mushrooms, smoked paprika and ginger. Cook, stirring often until broccoli is soft and onions are translucent.
Stir in the carrot, cashews and soy sauce. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

Enjoy!!!

 

Raw Vegan Vanilla Goji Berry Ice Cream

Ice Cream:

• ¾ cup raw cashews, pre-soaked and strained
• 6 tbsp unsweetened non-dairy milk (I used vanilla almond milk)
• 5 tbsp maple syrup
• 4 tbsp coconut oil
• 1 tsp pure vanilla extract
• ½ tsp raw ground vanilla bean (or scrape ½ a vanilla bean pod)
• ¼ tsp sea salt

 

Fold-Ins:

• ¼ cup dried goji berries
• 1 tbsp edible dried blue cornflower petals (optional for color)

 

INSTRUCTIONS:

Make sure all ice cream ingredients are at room temperature. Blend everything together into a smooth mixture in a power blender. Transfer into a medium-small glass freezer-proof container (make sure not to fill all the way if covering with a lid)(I used a container that’s roughly 4″x6″ but anything of a similar size will do).
Sprinkle with goji berries and cornflower petals (alternatively can stir them into the mixture for a more balanced distribution as opposed to just sprinkling on top — I didn’t; they got naturally “folded” in the scooping process).
Freeze for 5-6 hours or overnight. When ready to eat, thaw out on the counter a bit until it’s at a scoopable consistency and enjoy!

🙂

Recipe Source: http://amp.gs/kp4C

 

Vegan Cashew Cream Cheese

Ingredients:

• 80g plain cashew nuts, soaked in hot water for at least an hour (or overnight if you don’t have a high-powered blender)
• 1 tbsp lemon juice
• 1 garlic
• 1 tbsp olive oil
• 1/2 tsp apple cider vinegar
• Pinch of dried rosemary
• Sea salt, to taste

 

Instructions:
1. Drain the cashews and add into a high-powered blender along with the oil, garlic, lemon juice, apple cider vinegar and salt. Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower power unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water.
2. Transfer to a small dish and sprinkle over the dried rosemary. Use as a substitute to cream cheese in any dish!
3. Store in an airtight pot in the fridge for up to three days.

 

Tropical Cashew No Bake Snack Bars

INGREDIENTS

FOR THE BARS:

• 1 ¼ cup dried pineapple
• 1 cup raw cashews
• 1/3 cup pumpkin seeds
• ½ cup shredded unsweetened coconut
• ¼ cup sunflower seed butter or other creamy no stir nut butter of choice.
• 1 tsp vanilla
• parchment paper for 8×8 pan.

 

FOR THE FROSTING/COCONUT ICING:

• ½ cup coconut butter/oil
• 1 tbsp maple syrup
• Lime juice
• Lime Slices

 

INSTRUCTIONS

1. Line an 8×8 inch square pan with parchment paper. Set aside.
   In a blender or food processor, blend together 1 ¼ cup dried pineapple, 1 cup cashews, 1/3 cup pumpkin seeds, ½ cup of your coconut. You might have to scrape down sides a few times.
2. Next Add in your ¼ cup sunflower seed nut butter (or other smooth nut butter of choice), vanilla, and blend again until batter is combined and starting to stick together.
3. Press batter into 8×8 pan.
4. Finally, make the frosting/icing for the top.
5. Blend 1 tbsp lime juice, 1 – 2 tbsp maple syrup, and softened coconut oil or butter until smooth. Spread over bars. Place in fridge to chill for 30 minutes.
6. Remove from fridge and slice into squares.
7. Drizzle a little maple syrup on top. Then a sprinkle of shredded unsweetened coconut. Add a slice of lime on top of each bar.
8. Keep bars in fridge. They will be fine at room temperature for 1 hour or so before the icing starts to melt.

 

Enjoy!!!

Recipe source: http://amp.gs/7HU9

 

Vegan Black Sesame Ice Cream

INGREDIENTS:

• 1/3 cup toasted black sesame seeds
• 1 cup full-fat canned coconut milk
• 1 cup unsweetened almond milk
• 1 cup raw unsalted cashews, soaked
• ¾ cup pure maple syrup
• 1 teaspoon natural vanilla extract
• Pinch of Celtic sea salt

 

DIRECTIONS:

1.  Throw all of the ingredients into your blender, and blast on high for 30 to 60 until smooth and creamy.
2. Chill the mixture in the fridge for a few hours until cold, then churn in an ice cream maker according to the manufacturer’s instructions.
3. Transfer the mixture to a steel loaf tin or sealed container, and freeze until hard.

 

Enjoy!

Recipe source: http://amp.gs/PyT5

 

Smoothie Pineapple, Mango, Coconut & Cashew Nut

Ingredients:

• 2 big handfuls of spinach
• 2 small handfuls frozen mango chunks
• 2 small handfuls fresh pineapple approx. two slices, skin chopped off and diced
• 2 small handfuls cashew nuts
• 1 medium banana peeled and cut in half
• 500 ml coconut milk
• Juice of 1 lime

 

Method:
Place all the ingredients into in a high speed blender or smoothie maker and whizz until smooth.
Pour into a glass and enjoy!!
❤️

 

Vegan Strawberry Cream Cheese 🍓

INGREDIENTS:

• 28 grams dried strawberries, fresh will not work so don’t even attempt
• 1/3 cup (85g) raw cashew butter
• 1/3 cup + 2 tablespoons (115g) non-dairy plain yogurt
• 1 teaspoon apple cider vinegar
• 2 teaspoons fresh lemon juice
• heaped 1/8 teaspoon fine sea salt (optional, but DOES improve the flavor)

Note: If you can’t find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. It should have a texture similar to a buttercream frosting. Then just use 1/3 cup for the recipe.

 

INSTRUCTIONS:

1. 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.
2. 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.

 

Enjoy!

Recipe source: http://amp.gs/yyMN