Vegan spread like cream cheese

Ingredients for 4 servings:

• 75 g cashew nuts
• 200 g soy yogurt (yogurt alternative), natural
• 2 tbsp lemon juice
• ¾ tsp salt
• 2 tbsp herbs, fresh or frozen
• 1 garlic clove(s), optional

Instructions

Working time approx. 10 minutes; Rest time approx. 2 days 4 hours; Total time approx. 2 days 4 hours 10 minutes

Soak the cashews in water for 4 hours (or overnight). The next day, drain and rinse under running water. Then blend thoroughly with the soy yogurt. Stir in the lemon juice and salt and pour the mixture into a fine sieve lined with cheesecloth or into a yogurt strainer. Stir well again and let drain in the refrigerator for two nights, stirring twice a day to prevent clogging. Pour the finished “cream cheese” into a jar and garnish with herbs and, optionally, garlic.