Dairy Free Cream Cheese

1 1/4 cup raw cashews

2 tbsp lemon juice

1/2 cup coconut milk

For smoother results, I like to soak the cashews in hot water for 2-6 hours then drain before starting the recipe. To make the vegan cream cheese, simply blend together all ingredients, stopping to scrape down the sides as needed. The longer you process, the smoother it gets. I have a Blendtec and it works beautifully and comes out super creamy. Leftovers can be refrigerated for up to a week or frozen to use at a later date.