Vickys Cashew Nut 'Cream Cheese'

• 360 grams unsalted cashews
• 1 tbsp olive oil
• 3 tbsp dairy free creamer ie So Delicious or Vance's DariFree
• 2 tbsp coconut oil, liquid or solid
• 1 tsp tahini paste
• 3/4 tsp garlic puree or minced
• 3 1/2 tbsp lemon juice
• 2 1/2 tbsp apple cider vinegar
• 1/4 tsp xanthan gum
• 3/4 tsp sea salt
• 150 ml water
• 1 extra water or milk substitute

1. Bring a pan of water to boil then take off heat.
2. Add cashews and let soak for 1 hour
3. Drain and rinse, then put in a blender with all of the other ingredients minus the 'extra water or milk'
4. Add the extra liquid if needed to help the blender blades work.
5. The resulting mixture should be smooth with no lumps
6. Cover and refridgerate.
7. Mix will thicken as it cools.
8. This tastes as much like cream cheese as I can get it and I think it's extremely close.
9. I use it for sandwiches and even cheesecakes.
10. For a nut-free alternative, look for my coconut cream cheese recipe
11. Makes around 700g / 1.6lbs

unsalted cashews, olive oil, so, coconut oil, tahini, garlic, lemon juice, apple cider vinegar, xanthan gum, salt, water, water

Taken from cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese (may not work)