4tablespoonschopped fresh herbssuch as thyme, rosemary, chives, and/or oregano
1cupraw cashew piecessoaked in water 8-10 hours, rinsed and drained (See note for my quick soak alternative!)
¼cupcoconut butter¼ cup unsweetened coconut flakes, soaked in water for about 15 minutes, drained (See notes.)
¼teaspoonsea salt
1teaspoongarlic powder
3tablespoonsfresh lemon juice
Instructions
Preheat toaster oven (or oven) to 450° F. Cut off the top ⅓ or so of the garlic and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping
Line two ¾ cup ramekins (see notes) with cheesecloth. Sprinkle the bottoms of the ramekins with one tablespoon each of the herbs, reserving the remaining herbs.
Meanwhile, in a food processor, process the cashew pieces, coconut butter or coconut flakes, and salt until fairly smooth. (It will not get completely smooth.)
Squeeze the cloves from the roasted garlic and drop into the bowl of the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined.
Divide the mixture between the prepared ramekins, pressing the cheese down into the herbs and cheesecloth. Tap the ramekins on the counter a few times and level the top. Divide the remaining herbs between the two ramekins, gently press them into the cheese and cover with the ends of the cheesecloth. Put one ramekin on top of the other and fill a third ramekin with water and place it on top of both ramekins (you’ll have a “tower” of 3 ramekins). Place them in the refrigerator and let set overnight.
The next day, remove the water-filled ramekin. Gently tug the cheesecloth to remove the cream cheese from the other ramekins and serve with bread or crackers - or place them in an airtight container for up to one week.
Notes
Recipe reprinted with permission from Ann Oliverio and Front Table Books.About the garlic: Instead of roasting in the oven, I saved some time and used Cadry's recipe for Air Fryer Roasted Garlic.Becky's Cashew Quick-Soak Method: Instead of soaking overnight, soak in hot water for 15-20 minutes.About the coconut flakes: I soaked these along with the cashews to save myself a dish.The prep and cook times assume you use my shortcuts above.Your vegan cream cheese will keep for about a week in an airtight container in the fridge.