Cashew Cream Cheese

We love this simple recipe for many reasons. It's not only easy to make, but extremely nutritious, super tasty on its own and such a fantastic base for anything you wish to top it with. We smear it on our morning toast and sprinkle with HoH Wild Garlic or HoH Cold Dishes Seasoning-yum. We add sauté shiitake mushrooms with HoH Parsley-delish. The possibilities are endless...

What you need:

2 cups of organic raw cashews

Himalayan salt

organic lemon juice from one lemon

1/2 cup of filtered water

powerful blender

What you do:

Soak cashews over night with a generous helping of salt (we always use filtered water and Himalayan salt). In the morning rinse cashews and transfer to a blender. Add remaining ingredients-you can play with proportions of the water and lemon juice, add about 1/2 teaspoon of salt, more to taste if you like it saltier. For something truly special use HoH White Himalayan Salt with Organic Herbs instead of plain salt. Blend together well, until the consistency is smooth and resembles that of a thick but not solid cream cheese. Transfer to a glass dish and store in a fridge. Enjoy.