Follow these steps for perfect results
unsalted raw cashews
soaked
Himalayan pink salt
plain non-dairy yogurt
Soak cashews in a bowl of water for 8 hours to overnight.
Drain cashews and discard the water.
Combine cashews and salt in a food processor.
Pulse until smooth and creamy, about 10 to 15 minutes.
Stir in the non-dairy yogurt.
Mix until well combined.
Let sit at room temperature for 1 hour before refrigerating.
Expert advice for the best results
For a tangier flavor, let the mixture sit at room temperature for longer than 1 hour.
Add herbs or spices for a flavored cream cheese.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a small bowl with a drizzle of olive oil and a sprinkle of paprika.
Serve with crackers
Spread on bagels
Use in vegan dips
Balances the creaminess
Discover the story behind this recipe
Vegan alternative to traditional cream cheese.
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