Vegan Cream Cheese

Ingredients:
1 cup raw cashews (soaked overnight or in hot water for 1 hour)
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon apple cider vinegar
1 tablespoon white miso paste (optional, for a tangier flavor)
1/2 teaspoon salt
1/4 cup water (adjust as needed for desired consistency)
Optional mix-ins: chopped herbs, garlic powder, onion powder, etc.
Instructions:
Drain and rinse the soaked cashews. Place them in a blender or food processor.
Add lemon juice, nutritional yeast, apple cider vinegar, miso paste (if using), salt, and water to the blender or food processor.
Blend the mixture on high speed until smooth and creamy. Stop occasionally to scrape down the sides and make sure everything is well incorporated.
Taste the mixture and adjust the seasonings as desired. You can add more lemon juice, salt, or nutritional yeast for a tangier or cheesier flavor.
If you’d like to incorporate any mix-ins, such as chopped herbs or spices, blend them in at this point.
Once you’re satisfied with the taste and consistency, transfer the mixture to a container or jar and refrigerate for at least 2 hours to allow it to set and thicken.
The cream cheese will continue to firm up as it chills. It will have a similar texture to traditional cream cheese.