Ingredients

1 ¼ cup raw cashews, soaked and rinsed
¼ cup refined coconut oil
2 tablespoon tapioca flour
1 tablespoon fresh squeezed lemon juice
1 teaspoon salt
1 teaspoon nutritional yeast flakes
Add just before blending:
1 cup water, HOT (just boiled)
Add while blen

Cooking Instructions

Start by soaking your cashews in HOT water for 5 minutes. Then drain and rinse.

Add cashews, refined coconut oil, tapioca flour, salt, nutritional yeast, and lemon juice to blender. Immediately before blending add, boiled water (careful!).

Blend on high until completely smooth (about 1-2 minutes) then reduce blender speed to low, remove plug in the blender lid and add kappa carrageenan through hole in the lid while still blending. Replace blender lid plug, return blender to high speed for about 30 seconds.

Pour vegan cream cheese mixture into a glass bowl (or ramekins). Let it cool on the counter for a few minutes, and then place in the refrigerator for at least 6 hours or overnight.
 
 
Work not for the food which perisheth, but for the food which abideth unto eternal life, which the Son of man shall give unto you: for him the Father, even God, hath sealed. (John 6:27)