Vegan Cream Cheese

A really easy and certainly healthier than the dairy version, this vegan version is so good. Extremely easy to make and will store in the refrigerator for up to a week (that’s if it lasts that long!)

Ingredients:

• 1 1/2 cups raw cashews soaked and rinsed.
• 1/2 cup coconut yoghurt plain and unsweetened if possible.
• 1 Tblsp lemon juice.
• 1 Tblsp apple cider vinegar.
• 1/2 tsp salt.

Method:

1. Put all the above ingredients into a food processor and whizz up until the mixture is soft and creamy.

Serve with vegan salmon or turn it into a dip by adding your favourite ingredients (tomatoes, avocados etc.)