Cream Cheese (vegan!)

1. Drain and rinse the soaked cashews.
2. Add all ingredients to a high-speed blender or food processor.
3. Blend until completely smooth and creamy, scraping down the sides as needed. If too thick, add 1-2 tsp of water to adjust the consistency.
4. Transfer to a container and refrigerate for at least 1 hour to thicken and develop flavor.
5. Enjoy on bagels, sandwiches, or as a dip!

Storage:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Can be frozen for up to 2 months—thaw in the fridge before using.

Flavor Variations:

• 🌿 Herb & Garlic: Add ½ tsp garlic powder + 1 tbsp chopped fresh herbs (chives, parsley, dill).
• 🌶️ Spicy Kick: Blend in ½ tsp smoked paprika or a pinch of cayenne pepper.
• 🧅 Onion Chive: Mix in 1 tsp onion powder + 1 tbsp chopped chives after blending.

Notes:

Soaking cashews for the full 20 minutes (or overnight) is essential — under-soaked cashews leave a grainy texture in the cream cheese.

Lemon juice provides both tang and flavor. Apple cider vinegar can be used for a slightly sharper profile.

Tips:

For a thicker cream cheese, use less water. Add water one tablespoon at a time until you reach your desired consistency.

Refrigerating overnight dramatically improves the texture and flavor as it firms and the flavors meld.

Storage:

Store in a sealed jar in the refrigerator for up to 1 week. The cream cheese firms as it chills — let it sit at room temperature for 5 minutes before spreading.

Swaps:

Cashews can be replaced with macadamia nuts for a richer, creamier version. For a nut-free option, use silken tofu blended with lemon juice and a small amount of coconut oil.