Serves 1
Directions
- 1Get some cashews and soak them in boiling water for 15 minutes.
- 2Drain the cashews.
- 3Add the cashews, coconut cream, lactic acid, and salt to a blender.
- 4Blitz the mixture in a blender, tamping as needed.
- 5Add fresh and/or pickled jalapenos to the mixture.
- 6Refrigerate the cream cheese.
Ingredients
- cashews
- coconut cream
- lactic acid
- salt
- fresh jalapenos
- pickled jalapenos
Equipment
blender
Tips
- You can try using lemon juice or vinegar instead of lactic acid, but lactic acid provides a superior tang.
- The cream cheese will be soft initially and needs to be refrigerated to firm up.
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