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vegan cashew cream cheese
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Prep Time: 10 minutes

Total: 10 minutes

Servings: 8


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Step 1

Soak cashews in room temperature water overnight. Alternatively, soak them in boiled water for 1-2 hours.

Step 2

Add drained cashews, miso paste, lemon juice, vinegar, 3 tablespoons of water, and salt to a high-speed blender or small food processor/blender. Mix on high until smooth and creamy, stopping to scrape down the sides a few times. If it isn't blending, add more water in 1 tablespoon at a time.

Step 3

Stir in any mix-ins (chives, cacao powder, fruit, etc.), then transfer to a container and let chill in your fridge for a few hours or overnight before serving. Enjoy!