Vegan Cream Cheese
Ingredients
⅓ C cashews soaked hot water for at least an hour
1 Tbsp garlic-infused oil
2 Tbsp lemon juice
Preparation
Drain the cashews add to a high-powered blender along with the oil and lemon juice. Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower powder unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water. Store in an airtight pot in the fridge for up to three days.
