| 4 | 21 | 47 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 21 min | 0 min | 25 |
| 1/2 cup | Coconut cream (the thick part of the coconut cream/milk) |
| 1 tsp | lactic acid (heaping) |
| 1 cup | Cashew nuts, raw |
| 1/2 tsp | Salt (or 1/4 tsp) |
Boil Cashews for 20 minutes or until softened.
Add Cashew to the blender first and pulverize it until crumbly, then add the rest of the ingredients into a blender with the cashews and pulverize until completely smooth
Add cream cheese mixture to an air tight container and let it set for 6-8 hours or even better overnight.
your cream cheese should be nice and firm, but spreadable.
You can also make a special flavored cream cheese, if you want to get adventurous. Enjoy!!
