Sour Cream n’ Onion Cream Cheese

This cream cheese is wonderfully easy to make, and so creamy and delicious. We love it as a spread on crusty breads to pair with soups or pastas. It’s also perfect on bagels!

1 cup presoaked cashews (this is about 3/4 cup raw cashews; soak for 2-3 hours in warm water)
1/4 cup plain non-dairy yogurt
1 tbsp freshly squeezed lemon juice
2 tbsp sliced green onions (green portion)
1 tsp mild miso (ex: chickpea miso)
1/4 tsp sea salt (rounded)
1/2 tsp pure maple syrup
1/8 tsp guar gum, lightly rounded (optional, see note)

View the full recipe at Dreena Burton’s Plant Powered Kitchen →