Cashew Cream Cheese

½ pound cashew pieces (raw if available)

water

probiotic capsule or 1 Tbls plain organic yogurt

Soak cashew pieces in water overnight.  Drain almost all water and blend in blender until very smooth.  This may take a few minutes and some scraping of the sides of the blender.  You may have to add a little more water.  You want it to be as thick as possible.  Using a spatula, scrape blended cashews into air tight container.  Break open probiotic capsule and mix in.  Cover and label with date.  Let sit on counter for 2 days (48 hours) stirring once per day.  Refrigerate after 48 hours and eat as you would cream cheese.

Note:  It is almost always cheaper to buy ingredients, like nuts, in the bulk section of your grocery store.

Note:  Add a medley of fresh herbs to the finished cream cheese to make it a delicious herbed cashew cream cheese.  Some suggestions include: scallions, fresh dill, fresh parsley, fresh oregano, fresh tarragon, fresh cilantro…