How to Make DAIRY-FREE Cream Cheese that FIGHTS Inflammation, Not Causes it

This cheese is so versatile and great to add to recipes. You can turn an ordinary napoli sauce (raw or cooked) into a creamy pasta sauce by stirring through a large dollop of cream cheese.

If you eat baked potatoes, add some of this delicious cream cheese before your toppings.

Add a little water to turn it into an instant vegan mayonnaise for coleslaw and it makes a great spread on raw crackers with sliced avocado and tomato.
Dairy-Free Cream Cheese

• 2 cups cashews, soaked overnight in the fridge and drained.

• 1 clove garlic, crushed

• 1 lemon, juice of

• 1 tbsp nutritional yeast (optional)

• 4 tbsp water

• 1 tsp celtic salt

• 1 contents of pro-biotic capsule (optional)

Method of Preparation
Place all ingredients in a high speed blender. Blend until smooth, remove from blender and place in an airtight container until ready to use.
This cheese will thicken up in the refrigerator.