2- 3tablespoonswater * if you need your blender to run better
Instructions
Drain the soaked cashews and place them in a blender or food processor container with vinegar, lemon juice, raw garlic, and olive oil.Blend until it has a cream cheese consistency. Add the freshly chopped fine herbs. Mix and check for seasoning; adjust if necessary.
Scrape the blender or food processor container with a rubber spatula and place the vegan cream cheese in a serving bowl or container if you are using it later.
Notes
You can use the herbs you have at home, only one or a combination of all or skip. This cheese tastes better if it's cold and holds very well in well closed container in the fridge for up to three days