Vegan Cream Cheese with Cashews
unsweetened soy yogurt
clove of garlic
dried herbes de Provence
fresh chives, cut into rings
black pepper, to taste
Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
Season with black pepper and stir in the fresh chives and cress. Enjoy!