Wednesday, February 2, 2011

Sweet Cashew Cream Cheese

Well, I'd planned on making plain bagels and a savory cream cheese, but when the Sprouts requested Cinnamon Raisin Bagels, I decided to alter my plan. This is based on the Cashew Cheese Log recipe just sweetened up a bit.

It was delicious on our bagels this morning. In the picture, the one on the left is the one with the cream cheese and the one on the right has the Maple Pecan Butter.

Sweet Cashew Cream Cheese

3/4 cup raw cashews
6 tablespoons water
1 tablespoon canola oil
1/4 cup agave nectar (or honey)
1 teaspoon cinnamon
1/2 teaspoon salt


1. Place cashews in a small saucepan, cover with water and bring to a simmer. Remove from heat, and let sit for 10 minutes.

2. Drain the cashews, then put them in a food processor or blender with the remaining ingredients. Blend for 5 minutes or until smooth and creamy.

3. Spread mixture into a piece of cheesecloth, and shape into a 6" log. Wrap the cheesecloth around the log, then twist and tuck under the ends to secure. Place the wrapped log in a strainer and refrigerate for at least 12 hours.

4. Preheat oven to 200 degrees. Place on a baking sheet, and bake for 35 minutes. Chill, unwrap, serve and enjoy!

Sprout Ratings
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts

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