Recipe: Non-Dairy Cashew Cream Cheese

Cheese has been my childhood best friend. It is a struggle for me to give up on cheese til' this day. I remember always being fed quesadillas to getting Hot Cheetos with cheese from the ice cream truck to eating mac n' cheese with Hot Cheetos on top (before The Attic was created), and many more crazy, cheezy combos.

Being on this path of really paying attention of what kinds of foods I put into my body has got me having mixed feelings with giving up on cheese. This then led me to get crafty and create a healthy, non-dairy alternative to cream cheese.

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Ingredients

- 2 cups of raw cashews

- 2 cloves of garlic

- 1 lemon

- 1 tbsp sea salt or Himalayan salt

- 1 tbsp paprika

- 1 tbsp black pepper

- 6-8 oz of coconut milk (depending how creamy you want it)

Directions

1. Soak the cashew for 2-3 hours

Faster method: Boil until cashews are soft

2. Strain the water

3. Squeeze lemon, add coconut milk and put in the garlic cloves with the soft cashews

4. Blend them all together with a food processor (I use a Nutribullet, it still works great)

5. Mix in all your seasonings and blend again.l

6. If you want it a bit creamier, you can add more of your coconut milk

8. Top it with green onions

And get to dipping! Or you make yourself some coconut cashew Wontons or spread onto a warm, toasty bagel. Enjoy!

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With love and light,

Khristyne

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