¼cupfresh herbs, chopped (optional)parsley, chives etc.
Place cashews in a bowl and cover with cool water. Soak for 12 hours. Drain and rinse.
Add cashews to a food processor with the roasted garlic, water, lemon juice, 1 tablespoon of nutritional yeast, and salt. Pulse to break up the cashews and garlic.
Blend until smooth. Scrapping down the sides, as needed. Add additional water 1 tablespoon at a time, if needed, to gain a smooth lump free texture. Season to taste with additional nutritional yeast. If you are adding fresh herbs, stir them in by hand.
Cover and store in the refrigerator. Chill for 4 hours prior to using.
Leftover cashew cream cheese can be stored in the refrigerator for up to a week. Roasted Garlic Instructions: Remove the outer skins from garlic heads, slice off the tops to expose the cloves, drizzle with olive oil and salt, then roast wrapped in foil. Bake at 400 F for 30-40 minutes until tender. Once cooled, squeeze the bottom of the cloves to push them out.
Cashew Cream Cheese with Roasted Garlic and Herbs https://www.peelwithzeal.com/garlic-cashew-cream-cheese/