Vegan cream cheese

Vegan cream cheese can be easy to make at home. You can eat it for breakfast with a slice of toast or you can put it in your pasta.

Ingredients:
250 g cashews
2 tbsp nutritional yeast
juice of 1 lemon
1 tbsp spring onion or chives, finely chopped

Instructions:
Soak cashews overnight, or at least for 4 hours in a bowl full of water. Drain and rinse them. Put all the ingredients in a blender and blend until very smooth. It may be necessary to stop blending and scoop the mixture from the sides of the blender with a spoon so that the mixture blends evenly. Transfer the blended cream to a bowl and mix it with the chopped spring onions if you want to. Cover and refrigerate for 1 hour until firm. Cream cheese can last for 3-4 days in the refrigerator. Enjoy!