Step 1

Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20 minutes, then drain and discard the soaking water.

Step 2

To a high-speed blender, add the soaked cashews and all remaining ingredients except the coconut oil. Blend until very smooth, using the tamper as needed to encourage blending. You can add more water 1 tablespoon at a time as needed to help blend (avoid adding more than 1-2 tablespoons or it will become runny).

Step 3

Taste and adjust as needed, adding more lemon juice for acidity, coconut yogurt for brightness, miso paste or nutritional yeast for savory flavor, or more salt to taste. We added a generous pinch of salt.

Step 4

Once you’re happy with the flavor, blend in the melted coconut oil.

Step 5

Use right away, or for a firmer “cream cheese” texture, transfer to a container and chill for at least 2 hours. Enjoy spread on bagels or toast or as a dip for veggies and crackers.

Step 6

Store in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.