Cashew Cream Cheese

INGREDIENTS 2 Cups Navitas Organics Cashews, soaked in water overnight 1 tsp Sunflower Lecithin Granules* (optional) 3 Tbsp Apple Cider Vinegar 1 Tbsp fresh Lemon Juice 1 tsp Sea Salt 3 Tbsp Coconut Oil, melted	DIRECTIONS Drain and rinse the cashews, then place in a food processor. Add the lecithin and process for 3-4 minutes, stopping the machine and scraping down the sides as needed until a paste has formed. Add the vinegar, lemon juice and salt, and process for 2-3 minutes longer into a smooth whip. While the machine is running. add the coconut oil and process briefly to blend. Stop the machine and scrape the contents with a silicone spatula into a resealable container. Cover and refrigerate overnight to let the cheese firm up before serving. Refrigerated Cashew Cream Cheese will keep for up to 2 weeks. Submitted by Julie Morris

INGREDIENTS

2 Cups Navitas Organics Cashews, soaked in water overnight
1 tsp Sunflower Lecithin Granules* (optional)
3 Tbsp Apple Cider Vinegar
1 Tbsp fresh Lemon Juice
1 tsp Sea Salt
3 Tbsp Coconut Oil, melted

DIRECTIONS

Drain and rinse the cashews, then place in a food processor. Add the lecithin and process for 3-4 minutes, stopping the machine and scraping down the sides as needed until a paste has formed. Add the vinegar, lemon juice and salt, and process for 2-3 minutes longer into a smooth whip. While the machine is running. add the coconut oil and process briefly to blend. Stop the machine and scrape the contents with a silicone spatula into a resealable container. Cover and refrigerate overnight to let the cheese firm up before serving.

Refrigerated Cashew Cream Cheese will keep for up to 2 weeks.

Submitted by Julie Morris