¼cupfresh herbs, chopped (optional)parsley, chives etc.
Instructions
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 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.
Video
Notes
Vegan garlic cream cheese can be stored in the refrigerator for up to a week.