Makes 2 cups
2 cups raw cashews, soaked for 8 hours or overnight, drained, and rinsed
4 Tbsp. plain soy yogurt
Pinch sea salt
- Add all the ingredients to a food processor or high-speed blender. Process for 5 minutes or until smooth, stopping often to scrape down the sides.
- Transfer the mixture to a clean, dry container (see note), cover, and let sit at room temperature for 12 to 48 hours.
- Use a clean utensil to taste the cashew cream cheese every 12 hours or so. As soon as it gets tangy like cream cheese, place in the fridge. It will keep in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 4 months.
**Make sure that the container is free of soap residue, which could affect the fermentation process. One option is to rinse the inside of the container with a bit of vinegar to make sure it’s clean. Try this cream cheese on a Vegan New York–Style Bagels with Tomato Lox