Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect addition to any recipe- savory or sweet!

• 2 cups soaked raw cashews soaked for 12-24 hours or in boiling water for as long as time allows
• 2 tablespoons lemon juice
• 1-2 tablespoons apple cider vinegar to taste
• 2 tablespoons water
• 2 tablespoons coconut cream
• sea salt to taste

• 2 cups soaked raw cashews soaked for 12-24 hours or in boiling water for as long as time allows
• 2 tablespoons lemon juice
• 1-2 tablespoons apple cider vinegar to taste
• 2 tablespoons water
• 2 tablespoons coconut cream
• sea salt to taste

1. In a food processor (or high powered blender) blend the soaked cashews (drain water from cashews before blending) until they turn into a coarse texture. Add rest of the ingredients. Blend for 4-5 minutes until completely smooth!
2. Once the cashew mixture turns into cream cheese consistency, use it or store in the fridge for up to 1 week.