MAKES 1 cup (270 g)

    PREP TIME: 5 minutes, plus 12 hours to soak cashews

    COOK TIME: —

    If you can eat the real thing, I’m jealous. Sadly, for us “dairy-afflicted” folk, this is as close to real cream cheese as we’ll ever get. But for real, this dairy-free version isn’t a bad substitute at all. And of course, if dairy doesn’t affect you, have at it!

    1 cup (130 g) raw cashews

    ¼ cup (60 g) unsweetened plain dairy-free yogurt

    2 tablespoons apple cider vinegar

    2 teaspoons nutritional yeast

    ¾ teaspoon onion powder

    ½ teaspoon finely ground sea salt

    ¼ teaspoon garlic powder

    2 tablespoons sliced fresh chives

    1. Place the cashews in a 12-ounce (350-ml) or larger sealable container. Cover with water. Seal and place in the fridge to soak for 12 hours.
    2. Once the cashews are ready, drain and rinse them, then place in a food processor or blender along with the remaining ingredients, except the chives. Blend on high until smooth.
    3. Transfer to a 12-ounce (350-ml) or larger airtight container. Stir in the sliced chives. Set on the counter for an hour before serving to allow the flavors to meld.

    STORE IT: Keep in the fridge for up to 5 days.

    make it COCONUT-FREE:

    Use a yogurt that is not coconut-based.

    Per tablespoon, made with coconut yogurt:

    calories: 55 | calories from fat: 37 | total fat: 4.1 g | saturated fat: 0.8 g | cholesterol: 0 mg

    sodium: 62 mg | carbs: 3.2 g | dietary fiber: 0.5 g | net carbs: 2.7 g | sugars: 0.5 g | protein: 1.5 g

    FAT : 67%
    CARBS : 23%
    PROTEIN : 10%