- 100 g cashews
- 100 g blanched almonds
Add cashews and blanched almonds to a bowl or liquid measuring cup, cover with water and let soak overnight.
- 2 tbsp unsweetened soy yogurt
- ½ tsp apple cider vinegar
- ½ tsp salt
- food processor
- plastic wrap
Drain cashews and almonds and add to a food processor along with yogurt, apple cider vinegar, and salt. Blend until smooth. Cover with plastic wrap and let sit at room temperature for approx. 24 hours.
- parsley (for serving)
- chives (for serving)
Finely chop herbs of choice, such as parsley and chives, and add to the cream cheese. Season with salt to taste. Store in the fridge for 5 – 7 days.