Creamy and Dairy-Free: Cashew Cream Cheese Recipe

Soak 1 cup of raw cashews in water for 4-6 hours, then drain.

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In a blender, combine soaked cashews with 2 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, and 1/2 teaspoon of salt.

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Add 2-4 tablespoons of water to achieve desired consistency.

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Blend until smooth and creamy, scraping down the sides as needed.

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Taste and adjust seasoning if necessary.

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Transfer the mixture to a container and refrigerate for at least 2 hours to firm up.

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Use this dairy-free cream cheese as a spread or dip.

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Enjoy the creamy goodness on your favorite bagels or crackers!

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