Easy Non-Dairy Cream Cheese

This super easy plant-based cream cheese is a heavenly spread of creamy goodness that tastes great on a baguette, whole grain crackers, stuffed in grilled mushrooms or on top of a grilled veggie burger. It can also be spread on top of a pizza crust before adding sauce. Use your imagination for endless possibilities by using a variety of fresh herbs.

Ingredients

1 1/2 cups raw cashews, soaked

1/4 cup Cashew Sour Cream or unsweetened non-dairy plain unsweetened yogurt

1 Tbsp lemon juice

3 Tbsp chopped chives

1/2 tsp onion powder

Instructions

1. Soak the cashews in cold water in the refrigerator overnight, or for at least 30 minutes in hot water. Remember, the longer you soak the cashews, the creamier the cream cheese will be.

2. Rinse and drain the cashews and add them to a food processor. And the cashew sour cream or non-dairy yogurt, onion powder, and lemon juice. Blend until smooth, scraping the sides as needed.

3. Add the chives and give it a good stir. Chill at least 3 hours before serving.