Bring a pan of water to boil then take off heat. Add cashews and let soak for 1 hour
Drain and rinse, then put in a blender with all of the other ingredients minus the 'extra water or milk'
Add the extra liquid if needed to help the blender blades work. The resulting mixture should be smooth with no lumps
Cover and refridgerate. Mix will thicken as it cools.
This tastes as much like cream cheese as I can get it and I think it's extremely close. I use it for sandwiches and even cheesecakes. For a nut-free alternative, look for my coconut cream cheese recipe
https://cookpad.com/us/recipes/346731-vickys-coconut-cream-cheese
Makes around 700g / 1.6lbs
