- 2 cups unsalted raw cashews
- 1/2 teaspoon Himalayan pink salt
- 3 tablespoons plain non-dairy yogurt
- Soak cashews in a bowl of water, 8 hours to overnight.
- Drain cashews and discard water. Combine cashews and salt in the bowl of a food processor; pulse until smooth and creamy, 10 to 15 minutes. Stir in yogurt; mix until well combined. Let sit at room temperature for 1 hour before refrigerating.
04/19/2018
recipepes.com
Vegan Homemade Plain Cream Cheese, recipe
PT15M
PT1H
5
455 calories