Vegan Smoky Black Pepper Cream Cheese

1 cup (140g) raw, unsalted cashews

2 tablespoons water

2 tablespoons (30g) non-dairy unsweetened unflavored yogurt (I highly recommend the almond kite hill yogurt, it is VERY creamy and rich. Don't use a low-fat brand.)

1 ½ tablespoons (23g) fresh lemon juice

½ teaspoon apple cider vinegar

½ teaspoon liquid smoke

2 teaspoons dill pickle juice OR 1 teaspoon distilled white vinegar, which really aids in the cream cheese flavor

½ tablespoon nutritional yeast

¼ teaspoon ground black pepper (increase to ½ teaspoon for a strong peppery taste or omit)

¼ + ⅛ teaspoon fine sea salt

subheading: NOTE:

I trialed this recipe many times before arriving to the above recipe that I and others absolutely loved, so please don't sub any of the ingredients or change the process below, especially the acidic liquids, as they are the key to this cream cheese flavor. You can leave out the black pepper if you want a more basic cream cheese, but I wouldn't suggest leaving out the liquid smoke, as it does add an extra tang as well, helping to camouflage the cashew flavor. You can customize this with other flavors by adding chopped chives, olives, or sun-dried tomatoes. Have fun with it! I trialed this recipe many times before arriving to the above recipe that I and others absolutely loved, so please don't sub any of the ingredients or change the process below, especially the acidic liquids, as they are the key to this cream cheese flavor. You can leave out the black pepper if you want a more basic cream cheese, but I wouldn't suggest leaving out the liquid smoke, as it does add an extra tang as well, helping to camouflage the cashew flavor. You can customize this with other flavors by adding chopped chives, olives, or sun-dried tomatoes. Have fun with it!

I use this scale

Directions at thevegan8.com

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