Need a spread for your bagel? Missing those Jewish brunches with cream cheese and lox? Whip up this easy and delicious cream cheese spread and schmear away! Thank you to Lindsay Nixon from Happy Herbivore for creating this go-to spread!
To Make Cream Cheese: Soak cashews overnight, then drain. In a food processor, combine cashews with 1 tbsp lemon juice, 1 tsp nutritional yeast and 1-2 tbsp warm water. Blend until smooth and creamy. Taste, adding more nutritional yeast, lemon juice (for a tarter taste), or miso. If you like, you can also add a tiny bit of Dijon!