This cream cheese takes about 30 minutes to prepare and can be eaten right away, but I believe it is best chilled.
1 Cup raw cashews (soaked for 8 hour, or boiled for 10 minutes)
1/4 Cup Nutritional Yeast
1/2 Lemon (Juiced)
1 tsp olive oil
1 Tsp Sea Salt (or more to taste)
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried dill
1/4 tsp dried basil
1/4 tsp smoked paprika
Water for blending
Drain cashews and transfer to a high power blender or food processor, add nutritional yeast, lemon juice, salt and olive oil. Close blender lip and pulse a few times until cashews crumble, add 1/4 cup of water at a time until a smooth, yet very thick paste is made, scraping down the sides as needed. Transfer cashew cream into a medium bowl and stir in spices. Taste and add more salt as needed. Keep in mind, this cheese is best if chilled for at least an hour, this gives the cheese time to really take on the flavor of all of the spices.
Serve in a bowl, or shaped by using an oiled ramekin (as pictured), garnish with smoked paprika, dill and fresh thyme.
This cheese pairs beautifully with fresh fruit, french bread, crackers or even a bagel.
(Don't forget the white wine!) ;)