Cultured Cashew Cream Cheese - Spicy Shallot
A simple blend of shallots and spices.
- 2 cups cultured cashew cream cheese base*
- 1/4 cup shallots; diced
- 1 tbsp nutritional yeast
- 1 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp peppercorn; freshly cracked
Dice your shallots, add in the rest of the ingredients and mix well.
Line the inside of a bowl with plastic wrap.
Pour in the cheese and smooth it out.
Freeze for 1 hour until it sets up.
Put the bowl face down on a plate and unwrap the cheese.
The cheese will firm up when placed in the refrigerator. It takes about 3 hours to firm all the way.
Store in refrigerator up to 2 weeks or frozen for up to 2 months.
Adapted from Cultured Cashew Cream Cheese Base