Faux Cream Cheese

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

1-1/2 cups Cannellini (white kidney) beans, drained and rinsed

1/3 cup cashew butter (recipe page 2), or bean butter (recipe page 1)

2 tablespoons lemon juice

1 tablespoon agave nectar, or honey

1 teaspoon sea salt

1 small pinch ground nutmeg

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.
5. Store up to 7 days in refrigerator.
6. Use as you would dairy-based cream cheese.

Servings: 2 cups

Preheat: None

Prep Time: 10 min

Cooking Time: None

Variations

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.