1½cupsraw cashews, soaked in water overnight or at least 4 hours(alternatively, you can simmer the cashews in water on the stovetop for 10 minutes / 195 g)
1teaspoongarlic, roughly chopped (about 1 clove)
2teaspoonsnutritional yeast
1teaspoonyellow or white miso
1tablespoonlemon juice
½teaspoonsalt
¼teaspoongarlic powder
⅛teaspoonblack pepper(about 5 turns)
¼cupwater(60 ml)
2full tablespoonsfresh chives, minced
Instructions
Drain the cashews and discard the soaking water.
Place the cashews into a food processor, along with the garlic, nutritional yeast, miso, lemon juice, salt, garlic powder, and black pepper. Blend for at least one minute, stopping the processor to scrape down the sides as necessary, until the ingredients are well combined.
Add the water and process until completely smooth. This will take several minutes. Just keep blending until really creamy and smooth. It will never be as smooth as dairy cream cheese, but it should be creamy.
Transfer the cashew cream cheese to a bowl and stir in the chives.
Serve on your favorite sprouted whole grain bagels!