Vegan Cashew Chive Cream Cheese

1 Cup soaked Raw Cashews

2 Tbsp Nutritional Yeast

1 Tbsp Apple Cider Vinegar

splashes of Water (as needed)

1/2 bunch Chives (chopped)

Himalayan Pink Salt (to taste)

1/2 tsp Garlic Powder (optional)

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Soak Cashews overnight in a bowl of filtered water. Strain water and add Cashews to a high speed Blender or Food Processor. Add the Nutritional Yeast and Vinegar. Blend while adding tiny splashes of water to the mixture so the mixture smoothly blends. Don’t over-water or you will ruin the creamy texture. You may need to frequently stop/unplug the blender to stir the mixture and push into the blades before continuing. Once you get the perfect texture, transfer the contents to a small container with an airtight lid. Add in your seasonings and the Chives. Combine well and taste. Re-season if desired. Place lid on tight and refrigerate. Should be good for 3-4 days.