Since making Nina’s vegan butter a few days ago, I couldn’t stop thinking about what would happen if I added cashew cream to the mixture. When I get ideas like this in my head, they tend to stick there until I actually make them. Some might call it “obsessive”, I call it “dedicated.”
I never think to plan ahead to soak my cashews, so I boiled them for 15 minutes to soften them for blending. This recipe will be much easier for you if you have a high powered blender – I only have a Ninja and it worked well.
I also added a few more ingredients to increase the “tang” for the cream cheese. It might seem really tangy originally but it will mellow a bit in the fridge. There isn’t a great substitute for the vegan lactic acid powder, but it’s not that expensive to purchase on Amazon or Modernist Pantry and it will really kick up your vegan mac and cheese! You can try 1 tablespoon of fresh lemon juice for a similar acidic flavor.
• 1/4 cup aquafaba, room temperature
• 1.5 tsp lactic acid powder
• 1 tsp raw apple cider vinegar
• 1/4 tsp salt
• 1/3 cup refined coconut oil, melted
• 1 tbsp canola oil
• 1 cup raw cashews, boiled 15 minutes
• 1/2 cup unsweetened soy milk
1. Begin by boiling cashews in 2 cups of water for 15 minutes until very soft. Meanwhile, combine aquafaba, lactic acid, vinegar, and salt in a tall container.
2. Drain cashews and rinse, then blend with soymilk in a strong blender until very smooth and creamy. This can take a while if you don’t have a Vitamix or similar equivalent.
3. Melt coconut oil in a microwave and add canola oil.
4. Start blending aquafaba with an immersion blender until a bit frothy, then slowly pour the liquid oils into the aquafaba, making sure it completely emulsifies as you pour.
5. When the mixture looks a bit like mayonnaise and all the oil is used, begin spooning in your cashew cream. Continue to blend and add the cream until it’s fully blended.
6. Using a spatula, scrape the cheese* into a bowl and refrigerate for a few hours. Let it sit at room temperature for a few minutes for easier spreading, but it should be quite spreadable and soft!!