Yesterday I felt like celebrating my excellent doctor's appointment with a treat. While I was shopping I grabbed a tiny container of organic raspberries. I ate about half of them and then thought of what I could do with the rest as they were a bit soft. I've really been trying not to waste food, and after paying $4.99 for about a cup of them, I was even less inclined to waste them.
When we lived in Fredericton, NB, about two hours from where we are now, we used to go to The Great Canadian Bagel. You could watch them make the bagels right there, and they had a fabulous variety of bagels and incredible flavored cream cheeses you could buy as well. We used to love getting their chocolate chip bagels and raspberry cream cheese. I've thought about that cream cheese over the years and always meant to try and make it at home, before I went vegan, but never did.
So, I thought, why not give that a try, but a vegan version. I first googled "raspberry vegan cream cheese" and came up with very little that interested me. I also tried replacing "raspberry" with "strawberry" to see if I could find a good, base recipe, but not much luck there either. At that point, I threw caution to the wind and just started tossing things in the blender. Here's what I came up with at the end.
Recipe:
1 cup cashews, soaked in water overnight
3/4 cup fresh raspberries
2 tsp. lemon juice
Sweetener to taste (optional)
Add ingredients to blender and blend until smooth, scraping sides down a couple times. You can add a bit of water, if necessary and a bit of agave or sugar if you want it sweeter. Put in bowl and chill for an hour and try not to eat the entire thing once it's ready! I've made with strawberries as well and it was still delicious! I'm sure you could use just about any fruit for any flavor. I'll likely try blueberry next.
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