Vegan Cream Cheese!

Wait, What? How can a cream cheese be vegan and still taste good? LET ME TELL YOU! This cream cheese is ALL of the FLAVOR, none of the dairy, and cheaper to make than purchasing at the store! Want to know the secret ingredient? CASHEWS! This incredible nut provides all of the creaminess, and will leave you both satisfied and energized!

Pairs perfect with some fresh garden veggies, simple mills crackers, or a bagel!

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Tools:

• High speed blender or food processor

Ingredients:

• 1.5 cups Cashews

• 1/2 cup Filtered Water

• 3 Tbs organic Lemon Juice

• 1 tsp Apple Cider Vinegar

• 1/2 tsp Sea Salt

• 1-2 tsp Agar Agar (optional)

Instructions:

1. Boil water and let cashews soak for 5-10 minutes.

2. Drain and rinse cashews then throw them in a blender.

3. Add water, lemon juice, apple cider vinegar, and sea salt.

4. Blend, blend, and keep blending (scraping down sides as need be) until creamy consistency.

5. Add agar agar (thickener) if you desire. Blend again

6. Stick in a glass container and refrigerate until cold.

Enjoy!