Cashew Cream Cheese (From Artisan Vegan Cheese) - cooking recipe

Ingredients

2 cups raw cashews, soaked in water for 8 hours and drained
1/2 cup water
2 tablespoons non-dairy yogurt
1 pinch salt

Preparation

Put everything in a high-speed blender or food processor and process until smooth and creamy.
Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.