Next time you’re craving cream cheese, try this delicious dairy-free Cashew Pulp Cream Cheese. It’s perfectly spreadable and pairs great on bagels and gluten-free seed crackers!

Servings: 2 ½ cups
Time: 15 mins active, 40 hours inactive

Directions

1. Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
2. Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics and herbs.
3. Blend until very smooth, scraping down the sides with a spatula.
4. With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover.
5. Let sit out on the counter (unrefrigerated) for about 36 hours to give it the tangy flavor of a traditional cream cheese. If you don’t want to wait that long, add 2 tbsp of plant-based probiotic yogurt instead of the capsules and enjoy after cooling in the refrigerator.
6. Store in an airtight container in the refrigerator for up to 1-2 weeks.