Instructions

• Place the 1½ cups (170 g) dried, unroasted, unsalted cashews in a bowl and cover with water. Soak for at least 4 hours. Drain and rinse the cashews thoroughly, then pat or shake off excess water.
• Add the drained cashews, 1 clove garlic, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, 1 teaspoon Italian seasoning, the ground black pepper, ½ teaspoon salt, and 1 tablespoon water or plant-based milk to a food processor.
• Process on high until the mixture is very smooth and creamy, stopping a few times to scrape down the sides with a spatula so everything blends evenly. Continue processing until you reach a spreadable, cream-cheese–like texture.
• Taste the cream cheese and adjust the seasoning if desired using the ingredients listed.
• Transfer the cream cheese to an airtight container. Use immediately or refrigerate to firm and store refrigerated.