Vegan Chive Cream Cheese
by Dani Taylor
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
Soak cashews in a bowl of water, 8 hours to overnight.
Drain cashews and discard water.
Place cashews, nutritional yeast, and salt in the bowl of a food processor; blend until smooth and creamy, 10 to 15 minutes.
Add yogurt; mix until well combined.
Stir in chopped chives.
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.