Vegan Cream Cheese with Cashews

Instructions:

1. Soak the raw cashews in boiling water for 30 minutes or in room temperature water overnight. Note: This is the only way to avoid a grainy result.
2. Drain and rinse the cashews thoroughly under cold water. until they are clean and cool.
3. Pour the soaked cashews into the blender.
4. Add the filtered water, fresh lemon juice, apple cider vinegar, sea salt, and maple syrup.
5. Process on high for 2-3 minutes. until the mixture looks glossy and completely smooth.
6. Stop and scrape the sides with a spatula.
7. Blend for another 30 seconds to ensure no nut fragments remain.
8. Transfer the velvety mixture into an airtight glass jar.
9. Refrigerate for at least 2 hours. until the fats solidify and it feels thick.
10. Give it a quick stir before serving to wake up the flavors.