For abt. 2 1/2 cups of Cream Cheese:
2 Cups of cashews, soaked for 3 hours, drained
1/2 cup of unsweetened soy yogurt
1 tsp rejuvelac (optional)
1/4 tsp salt
3 Tbs chives, finely chopped
Combine all ingredients in a food processor and blend until smooth.
Move the mixture into a large bowl, cover with a towel and let sit in room temperature for 24-48 hours. As my kitchen is relatively cold, I kept the bowl near the kitchen heater.
After the fermentation, the blend will have developed a bit of sharpness. The rejuvelac would add more tang, and I happen to have some.
If desired, divide the volume and blend one with the fresh herbs, maybe some finely minced garlic, dill or other fresh herbs.
Serve cream cheese as spread and store up to 1 month. ©2013Sabineart.com