Cashew Cream Cheese
This recipe makes about 1 cup of cream cheese. A serving size is 2 tablespoons
- 1 cup (150 g) raw cashews
- ½ cup (120 g) plain soy yogurt
- ¾ teaspoon salt
- Fresh lemon juice
Soak the cashews in water overnight (8 hours) in a covered container in the fridge.
In the morning, drain the cashews, rinse, and drain again. Place the cashews, yogurt, and salt in a food processor or high-speed blender and process until smooth.
Transfer to a small bowl or jaw and cover. Refrigerate for at least 24 hours to ripen.
To serve, add lemon juice to taste.