Vegan Homemade Plain Cream Cheese - cooking recipe

Ingredients

2 cups unsalted raw cashews
1/2 teaspoon Himalayan pink salt
3 tablespoons plain non-dairy yogurt

Preparation

Soak cashews in a bowl of water, 8 hours to overnight.
Drain cashews and discard water. Combine cashews and salt in the bowl of a food processor; pulse until smooth and creamy, 10 to 15 minutes. Stir in yogurt; mix until well combined. Let sit at room temperature for 1 hour before refrigerating.