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Recipe

Cream Cheese

This is especially yummy when used as an ingredient in Cheesecake Brownies.

Tools

Ingredients

  • Blender or food processor
  • Coffee filter, cheesecloth or strainer

Ingredients

Ingredients

  • 1-1/2 cups Cannellini (white kidney) beans, drained and rinsed
  • 1/3 cup cashew butter, or bean butter, or nut/seed butter of choice
  • 2 tablespoons lemon juice
  • 1 tablespoon agave nectar, or honey
  • 1 teaspoon sea salt
  • 1 small pinch ground nutmeg

Method

  1. Select airtight storage container with tight-fitting lid that can be refrigerated.
  2. Drain canned beans into colander; rinse very well; shake off excess water.
  3. In food processor or blender combine beans, cashew butter, lemon juice, agave, sea salt, and nutmeg; blend until smooth.
  4. Scoop into storage container; refrigerate overnight or for at least 8 hours.

Store up to 7 days in refrigerator. Use as you would dairy-based cream cheese. Servings: 2 cups. Prep Time: 10 minutes.

Variation

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.