Garlic and Chive Vegan Cream Cheese

• 1
  
  cup raw cashews, soaked beforehand (longer the better! preferably overnight but 30 mins will do)
  
• ¹⁄₄
  
  cup water
  
• 1
  
  tablespoon nutritional yeast (can be omitted)
  
• 1
  
  teaspoon salt
  
• 1
  
  dash black pepper
  
• 1
  
  small garlic clove
  
• 1
  
  tablespoon chopped fresh chives (and more for garnish)
  
• 1 -2
  
  tablespoon fresh lemon juice
  

directions

• Drain your soaked cashews and then blend them up with all of the ingredients bar the water.
• Scrape down sides and add water.
• Blend with a high-powered blender, scraping down sides as you go, until its smooth.
• Scrape contents into a bowl/contained. Add the remaining chives on top and cover and refrigerate.
• Can be eaten immediately but thickens up when in the fridge.
• Can keep for probably up to 5-7 days but unlikely it will last that long!