Cream Cheese

Cream Cheese
Cream Cheese

(Can be made the day before & let cool in the refrigerator overnight.)

2 c cashews
2 c water
in a bowl or jar & soak
in the refrigerator for 5 - 12 hrs.
Drain & put in a blender.

Also add to the blender:
1/8 t salt
3 T lemon juice
1 T coconut butter
3 T pure maple syrup
1/2 c water

& blend for 1 - 2 min. until smooth.

Pour in a bowl or jar.

Refrigerate in an airtight container for up to 3 days.
Freezes well, just stir after thawing.


Goes in this recipe:

Jelly/Jam ToastJelly/Jam Toast

Jelly/Jam Toast