3tablespoonaquafabathe liquid from a can of chickpeas
2tablespoonplainunsweetened dairy-free yogurt (I used soy yogurt)
Large pinch sea salt
Add the cashews to a bowl, cover with water and leave to soak overnight or for at least 4 hours.Tip: alternatively, add to a pan of cold water, bring to the boil, remove from the heat and soak for 15 minutes. Rinse under cold water to cool completely and drain.
Drain and rinse the cashews and add them to the jug of a high-speed blender (or food processor) with the lemon juice, vinegar, aquafaba, yogurt and salt and blend until smooth. You’ll need to scrape the sides down a few times.
Store in the fridge for up to 4 days. Enjoy on bages, crackers etc…!
You can soak the cashews overnight, for 4 hours, or place them into a pan of cold water, bring to a boil then remove from the heat and soak for 15 minutes. Then rinse in cold water.You'll need to scrape the sides of the blender frequently to ensure they're evenly pureed.The aquafaba (chickpea water) aerates in the blender and makes the cheese smoother. Use the chickpeas and remaining aquafaba in another recipe, such as my Pea Hummus.Be sure to choose an unflavored and unsweetened dairy free yogurt. Anything sweetened will affect the taste of the cream cheese.Storage: Store this cashew cream cheese, covered, in the fridge for up to 4 days.This recipe is not suitable for freezing. Variations:Chive and Onion: when blended, stir in 1 tablespoon chopped chives and ½ teaspoon onion powder.Strawberry: Add a few strawberries while blending the cashews.Pumpkin Spice: Add ½ teaspoon pumpkin spice mix