Ingredients

• Ingredients Units USM Scale 1x2x3x 1 + 1/2 cup raw cashews 1/2 cup water 3 tablespoons lemon juice (about 2 – 3 small lemons) 1 teaspoon apple cider vinegar 1/4 – 1/2 teaspoon mineral salt Optional add-ins (use one): 3 tablespoons fresh chives, chopped 1 small jalapeno, seeds removed and minced

Preparation

• Instructions Soak cashews: Cover cashews with hot water and soak for 5 –  10 minutes. Alternately, soak them for 2 – 3 hours in cool water. Soaking will aid in digestion. Blend: Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them in. Enjoy vegan cream cheese right away or let chill in the refrigerator before serving. Makes about 1 cup Store: Leftovers will keep for 5 – 6 days in the refrigerator. For longer storage, it will keep in the freezer for up to 2 months. Let thaw in the refrigerator before using.