Dairy Free Cream Cheese Recipe
Ingredients
2 cups soaked raw cashews soaked for 12-24 hours or in boiling water for as long as time allows
2 tablespoons lemon juice
1-2 tablespoons apple cider vinegar to taste
2 tablespoons water
2 tablespoons coconut cream
sea salt to taste
Cooking Instructions
In a food processor (or high powered blender) blend the soaked cashews (drain water from cashews before blending) until they turn into a coarse texture. Add rest of the ingredients. Blend for 4-5 minutes until completely smooth!
Once the cashew mixture turns into cream cheese consistency, use it or store in the fridge for up to 1 week.
“Therefore glorify the LORD in the east, The name of the LORD, the God of Israel, In the coastlands of the sea.” (Isaiah 24:15)