Spread this on a cinnamon raisin bagel for the ultimate cinnamon-raisin breakfast experience.
I think the only thing that could make this better is if you topped the whole works with sautéed apples. And, I think you should totally do that.
Cinnamon Raisin Cashew Cream Cheese
Prep time: 10 min | Ready in time: 2 hours, 10 min
Yields: About 3 cups
2 cups cashews
2 tablespoons maple syrup
1/2 teaspoon salt
1 to 1-1/2 cups non-dairy milk (i.e. almond, hemp, coconut, etc.)
1 tablespoon cinnamon
1/2 cup raisins
- Soak cashews in water for 1 to 2 hours, drain.
- In a blender, process soaked cashews, maple syrup, cinnamon, salt, and some of the non-dairy milk—start with about 2/3 of a cup, then add as needed. You’ll want to use as little liquid as possible, just enough to get the ingredients to blend well.
- Pour blended cashew cream into a bowl using a rubber spatula to get it all out, then stir in the raisins.
- Refrigerate, covered for at least two hours until it thickens up. It will keep well for about a week and a half.
Now, go to town!
NOTE: This recipe makes quite a bit, so you’re welcome to half it. Though, unless you have a very powerful blender, I’ve found it’s a little harder to blend just one cup of cashews at a time. You may be able to pull it off, but I just wanted to give you a heads up about that little issue.
Try one of the other three flavors