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No weekend vegan brunch is complete without tangy vegan cream cheese. That’s why we’re nuts for this four-ingredient recipe from This Cheese is Nuts!: Delicious Vegan Cheese at Home by Julie Piatt. Cashews, coconut oil, coconut meat, and aquafaba come together beautifully in no time for a dairy-free spread we’re slathering on multigrain bagels, drizzling over French toast, and pairing with fresh cucumbers in light-as-air finger sandwiches. Pro-tip, we’re also mixing it in with our Mac & Cheese-Stuffed Jalapeño Poppers—featured in this month’s Comfort Food Issue of VegNews, on newsstands now!


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