Vegan Chive Cream Cheese

by Dani Taylor

Ingredients:

• 2 cups unsalted raw cashews

• 1 ½ teaspoons nutritional yeast

• ½ teaspoon Himalayan salt

• 3 tablespoons plain non-dairy yogurt

• 1 tablespoon chopped fresh chives

Instructions:

1. Soak cashews in a bowl of water, 8 hours to overnight.

2. Drain cashews and discard water.

3. Place cashews, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes.

4. Add yogurt; mix until well combined.

5. Stir in chopped chives.

6. Let sit at room temperature for 1 hour before refrigerating.

Makes 32 servings.

Nutrition per serving: 48 calories; 1.6g protein, 2.7g carbohydrates, 3.8g fat.